Description
Flavorful Asian-spiced pork meatballs with a gingery sesame sauce. Perfect as an appetizer or a light meal with rice.
Ingredients
Units
Scale
- 1 lbs (454 g) ground pork
- 1/2 cup (118 ml) grated carrot
- 1 clove garlic
- 1 1/2 tbsp grated fresh ginger
- 1/4 cup (59 ml) chopped spring onions
- 1 egg white
- 1 tbsp tamari
- 1 tbsp coriandor
- 1 tbsp mint
- 2 tbsp almond flour
- 1/4 cup (59 ml) sesame oil
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp lime juice
- 2 tbsp corandor
- 2 tbsp mint
- 1 tbsp black sesame seeds
- 1 tbsp chopped spring onions
Instructions
- Preheat oven to 350°F (175°C)
- In a blender, combine sesame oil, tamari, honey, and lime juice. Blend until well combined. Add coriander and mint; pulse until shredded. Pour into a bowl and set aside.
- In a bowl, combine all meatball ingredients. Mix with your hands until well combined. Roll into 20-24, 1-tablespoon-sized meatballs and place on a parchment-lined baking sheet.
- Bake for 10 minutes. Brush meatballs with sauce. Bake for another 10 minutes.
- Before serving, brush meatballs with sauce again. Sprinkle with black sesame seeds and chopped spring onions. Serve remaining sauce for dipping.
Notes
- To prevent the meatballs from becoming dense, handle the meat mixture gently and avoid overmixing.
- For a richer flavor, marinate the ground pork in a mixture of soy sauce, ginger, and garlic for 30 minutes before forming the meatballs.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 6 meatballs
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 80