Description
These AIP and paleo Ginger-Cilantro Pork Meatballs are packed with fresh herbs, veggies and spices and complemented by a mouthwatering sweet lime sauce.
Ingredients
Scale
Meatballs
- 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)
Sauce
- 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
Instructions
- In a large bowl, combine ground pork with salt, garlic, ginger, chives, cilantro, mint, coconut aminos and grated carrots and form into meatballs.
- 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.
- To make sauce, combine olive oil, coconut aminos, maple syrup, lime juice, mint and cilantro in a bowl and whisk together.
- Serve warm with sauce.
Notes
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