Sometimes I like appetizer type foods for dinner. It is more fun to eat and pick at than a huge plate of food. These are also great served in lettuce wraps.

INGREDIENTS

Meat Balls:
1lb organic ground pork
1 Tbsp cornstarch
1 tsp fresh ginger, minced
3 cloves of garlic, minced
2 tsp brown sugar (sub brown coconut sugar)
2 tsp gluten-free soy sauce (sub coconut aminos)
1 tsp Chinese five-spice
Fresh cracked black pepper
½ tsp JF Spicy Salt
3 Tbsp peanut oil (sub olive oil)

 

Dipping Sauce:
3 green onions, cut on the diagonal
3 Tbsp gluten free soy sauce (sub coconut aminos)
1 tsp rice vinegar
2 Tbsp sriracha

TOPPINGS

Green onions, chopped
Sweet chili sauce
Cilantro springs

PROCESS

Meat Balls
In a large mixing bowl combine the pork, cornstarch, ginger, garlic, brown coconut sugar, coconut aminos, five-spice powder pepper and salt. Mix well. 

Using a tablespoon measure out heaping portions and roll into balls slightly smaller than ping pong balls. This yields about 16-20 meatballs.

In a large skillet heat the peanut oil. Spread to cover bottom of pan and add meatballs one at a time. Cook in batches if you need to. Rotate them once base is crispy and dark golden brown to brown all sides. Once cooked through transfer to a plate. 

 

Sauce
Combine coconut aminos, rice vinegar, and sriracha, mix well.

 

Top with green onions and serve immediately. I like to also dip in sweet chili sauce and serve with cilantro sprigs that I eat with each bite.