Ginger Garlic Meatballs with Dipping Sauce

Great recipe for a hearty dinner or snacking for a crowd.  Lots of flavor and completely Paleo.

yield:2 lbs of meatballs
prep time:10 min
cook time:8 min
ready in:30 min
Mother of four, foodie, cross fitter and blogger.
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  • 2 lbs ground pork
  • 2-3 tsp sea salt and fresh ground pepper
  • 2 tsp coconut aminos (soy sauce alternative)
  • 2 tsp fish sauce
  • 3-4 tsp grated ginger (use a micro grater )
  • 1 clove garlic minced
  • 3 tbs almond butter
  • coconut oil for pan
  • 2 tbs coconut aminos
  • 2 tbs coconut vinegar (or rice wine vinegar)
  • 1 tbs fresh basil minced
  • 1 tbs fresh mint minced
  • optional 1-2 tsp honey
  • In a large bowl, spread out your ground pork and sprinkle seasonings - sea salt, pepper, ginger, and garlic - over the meat.
  • Add your almond butter and mix thoroughly with your hands.
  • Make a small patty and cook it in a well oiled flat bottomed skillet. Should take 2-3 minutes per side over medium heat. Test and adjust your seasonings if needed.
  • Make 1" meatballs with your hands.
  • Clean your skillet and re-oil it. Heat over medium - high heat careful to keep it low enough to prevent your oil from smoking.
  • Cook meatballs about 4 minutes per side until they are 160 degrees. Depending on the evenness of your heat this can take a total of 8 minutes to 12 minutes. I used two pans to cook all 2 lbs of meatballs at one time.
  • Let meatballs cool on a serving platter and mix next 5 ingredients to make your dipping sauce.