I love cooking with minced meat. There is so many possibilities how to turn it into delicious meals. Like in the Shepherd’s Pie With Swede. Or the Eggplant Lasagna Bolognese. Or like in these Ginger Pork Meatballs. My favourite meatballs of all the time.
The used ginger and Coconut Aminos gives them a nice Asian taste, so they pair great with some Cauliflower Fried Rice or vegetable stir-fry. However, these meatballs can be easily added to the classic pasta with tomato sauce as well. Not even mentioning that they are perfect bite-size party snack, just by themselves or accomplished with some tasty sauce. Make a big batch and enjoy them for different meals during the week, saving some time for yourself.
- 600g pork minced meat
- 1 small onion, diced
- 3 cloves garlic, crushed
- 2 tsp ginger, peeled and grated (2 thumb sized pieces)
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 2 tsp ground coriander
- 1 tsp galangal powder
- 1 whole egg
- Mix all the ingredients in a big bowl. Use your hands to mix everything, it's the best way how to work through the ingredients and join everything properly.
- Make a small size balls (this batch should make about 36 of them) and place them on a try lined with baking paper.
- Place the tray in preheated oven on 220 °C (ca 430 °F) and bake for 20 minutes.
- After this time, take on meatball out and cut it in half to make sure they are properly cooked through.
- If they are cooked in the centre, you can take the try out of the oven. If still bit pink, bake for additional 5-10 minutes.
- Serve as a party snack, with your favourite sauce or with some Cauliflower Fried Rice.
If you are not the biggest fan of pork or would like to switch things up, try some different meat or even mixing a couple. Like I did on Day 4 of my Whole30, mixing 2 parts of minced kangaroo with 1 part of minced cooked chicken drumsticks. Delish.