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light brown speckled plate with pork meatballs stacked in a pile. one of the meatballs has a bite taken out of it revealing its soft texture with orange flecks from the grated carrots. The meatballs surround a small wooden bowl with an herbed lime sauce and a green salad with cucumbers

Ginger-Cilantro Pork Meatballs (AIP, paleo)


These AIP and paleo Ginger-Cilantro Pork Meatballs are packed with fresh herbs, veggies and spices and complemented by a mouthwatering sweet lime sauce.




  • 1 lb ground pork
  • 1 tsp salt
  • 3 cloves garlic, crushed
  • 1 1/2 TBSP fresh ginger, grated
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup chives, finely chopped
  • 1 1/2 TBSP mint, finely chopped
  • 2 TBSP coconut aminos
  • 1/2 cup carrots, grated 
  • 2 TBSP olive oil (if cooking on stovetop)


  • 1/4 cup olive oil
  • 2 TBSP coconut aminos
  • 1 TBSP maple syrup
  • 1 TBSP freshly squeezed lime juice
  • 1/4 cup cilantro, finely chopped
  • 2 TBSP mint, finely chopped


  1. In a large bowl, combine ground pork with salt, garlic, ginger, chives, cilantro, mint, coconut aminos and grated carrots and form into meatballs. 
  2. If cooking on stovetop, heat a large cast iron skillet with olive oil. Once hot, add meatballs in an even layer and cook 3-4 minutes per side. Alternatively, preheat airfryer to 400F. Split meatballs into two batches and cook each batch 10-12 minutes or until internal temperature reaches 165 degrees, flipping or shaking the basket once halfway through. 
  3. To make sauce, combine olive oil, coconut aminos, maple syrup, lime juice, mint and cilantro in a bowl and whisk together. 
  4. Serve warm with sauce. 


1. If you want to bake them I would recommend doing so at ~ 400F for 12-15 minutes and basting them with some of the sauce halfway through.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers

Keywords: AIP, Paleo, meatballs, pork meatballs, pork, ginger, cilantro, lime, mint