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Pork and Ginger Meatballs with Citrus Asian Slaw (Paleo - Low Carb)

GF - DF - NF - SF


4 Serves

Ingredients:

Meatballs:

500g free-range pork mince

4 green onions, thinly sliced

1 large carrot grated (about 1 cup)

2 tsp ground ginger

1 tsp sea salt

1 tsp cracked black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp Extra-virgin olive oil


Asian Slaw:

2 cups shredded red cabbage

2 cups shredded green cabbage

1 bell pepper thinly sliced

4 green onions thinly sliced

1/2 cup chopped cilantro

1/2 cup shredded carrots

1/4 cup sesame seeds


Citrus dressing:

1/3 cup Extra virgin olive oil

2 tbsp rice vinegar

1 tbsp coconut aminos or tamari

1-2" knob ginger, grated

1 clove garlic, chopped

1 orange, zested and juiced

1/2 tsp sea salt

1/2 tsp cracked black pepper


Instructions:

  1. Heat the oven to 200'degrees Celsius and line a baking sheet with parchment paper. 

  2. In a large mixing bowl, combine the ground pork, green onions, carrots, ginger, salt, pepper, garlic powder, and onion powder. Mix until all ingredients are thoroughly combined. Note:  for best texture, grate the carrots on a box grater using the smaller holes. 

  3. Form 2-ounce portions of the pork mixture into patties, and set aside. A standard sized ice cream scoop is the perfect portion size, and should result in 12 meatballs total. 

  4. Place a cast iron or non-stick skillet over medium high heat. Add the olive oil and heat until it shimmers. Place half the meatballs into the skillet and sear for 2 minutes; flip, then sear the remaining side for an additional 2 minutes. Transfer the seared meatballs to the parchment lined baking tray. Repeat with the remaining meatballs.

  5. Transfer the baking sheet to the oven. Bake for 10-12 minutes.

  6. While the meatballs bake, make the slaw. Combine the shredded cabbages, bell pepper, green onions, cilantro, carrots, and sesame seeds in a large mixing bowl. 

  7. Add all dressing ingredients to a blender. Blend on high until the dressing is smooth. Pour the dressing over the slaw, and toss until well combined.

  8. Divide the slaw between four plates or bowls, then top with 3 pork meatballs. Leftover pork keeps in the fridge for up to 5 days in a tightly sealed container. Leftover slaw keeps in the fridge for 3 days in a tightly sealed container.

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