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:
Heat the oven to 200'degrees Celsius and line a baking sheet with parchment paper.
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.
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.
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.
Transfer the baking sheet to the oven. Bake for 10-12 minutes.
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.
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.
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.