If meatballs wore hats, these would wear many.
This is one of those recipes that you can pull out at the last minute and whip up for lunch, dinner, a snack, or as hors d’oeuvres. My favorite kind of recipe is one that has big flavor with just a few ingredients. Bonus for minimal time spent. Double bonus for versatility. This recipe gets check marks for all of the above!
Are you still picturing a meatball wearing a fedora?
In all seriousness though, these have made an appearance at many parties that I’ve catered, and they’re always a hit. They are the perfect small bite. Flavor-wise, they pack a wallop. Best of all, they can be made ahead and they reheat beautifully, which is probably my #1 tip when it comes to entertaining: Make as much ahead of time as possible!
Some serving suggestions:
As hors d’oeuvres with toothpicks and a simple sauce of 2 parts coconut aminos to 1 part toasted sesame oil and a bit of grated fresh ginger. You can add honey and/or paleo friendly sriracha to taste, if desired.
They make a great summer lunch with a light salad of thinly sliced cucumbers tossed with some ume plum vinegar (or your favorite variation), a drizzle of olive oil and fresh herbs such as cilantro, chives, and mint. (Or see my recipe for Sesame Cucumber Salad!)
Or paired with cold sesame noodles: 4 ounces of sweet potato or kelp noodles tossed with 2 T tahini, 1 T coconut aminos, 1 T sesame oil, some grated ginger, and a dash of sriracha if you like them spicy. (Or see my recipe for Sesame Zoodles!)
They also happen to taste a lot like the inside of a wonton, so are great in bone broth. And I’d be lying if I said I never ate them cold, straight out of the fridge.
Ginger Scallion Pork Meatballs
prep time: 10 minutes
cook time: 15-20 minutes
yield: about 30 small meatballs / 6-8 servings
1 tablespoon avocado oil or coconut oil, melted
3 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1 tablespoon fish sauce
1 tablespoon coconut flour
1 bunch green onions (about 10), minced
1 1/2 tablespoons peeled and grated fresh ginger
1 1/2 pounds ground pork
- Preheat the oven to 425ºF. Grease a rimmed baking sheet with the oil.
- In a large bowl, mix together the coconut aminos, sesame oil, fish sauce, coconut flour, green onions, and ginger. Add the pork and mix with your hands until well combined.
- Roll into golf ball-sized balls and place on the prepared baking sheet. Bake for 15-20 minutes, until thoroughly cooked and golden brown.
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