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ground pork garlic ginger yellow onion fresh cilantro tamari chia seeds tamari ginger vinegar honey sriracha sauce
Viewed: 101 - Published at: 2 years agoIngredients
- 1 pound Ground Pork
- 3 cloves Garlic, Minced
- 1- 1/2 teaspoon Fresh Grated Ginger
- 13 cups Minced Yellow Onion
- 1/4 cups Fresh Cilantro, Chopped
- 1- 1/2 Tablespoon Low-Sodium Tamari
- 2 Tablespoons Chia Seeds
- 1/4 cups Low-Sodium Tamari
- 1 teaspoon Fresh Grated Ginger
- 1 teaspoon Unseasoned Rice Vinegar
- 1 Tablespoon Honey
- 1 teaspoon Sriracha Sauce
Method
- Preheat your oven to 425 F. Line a rimmed baking sheet with a Silpat or parchment paper and set aside.
- Place all the ingredients for the meatballs in a large bowl.
- Using your clean hands, mix all of the ingredients until well combined.
- (Kind of gross, but kind of fun.)
- Cover and refrigerate the pork mixture for 20 minutes to allow the chia seeds to work their gelling magic.
- Use your hands to mold the pork mixture into 1-inch meatballs, and arrange them on the prepared baking sheet, making sure they arent touching.
- You should have approximately 20 meatballs.
- Transfer the tray of meatballs to the oven and bake for 20 minutes or until lightly browned and cooked through.
- In a small bowl, whisk together all of the ingredients for the glaze.
- Pour the glaze into a large non-stick pan over medium heat and keep it warm until meatballs are done.
- When hot, add the meatballs and toss to coat.
- Serve meatballs warm over your stir-fried vegetables or noodles of your choice.
