“That’s a spicy meatball!”
•
But only as spicy as you want them! These glazed mini meatballs made with pork and topped w/a creamy mayo drizzle, are seasoned with Asian flavors and completely customizable to your desired level of spice! They are sure to be a hit at your next party as an appetizer or would make a great protein addition to the cauli-rice bowl I posted last week (6 posts down). •
Ingredients (makes approx. 24 mini-meatballs)
-1lb ground pork (or sub turkey)
-1½ -2 T Asian seasoning (1T gomasio, 2 tsp ginger, 1tsp onion & 1tsp garlic powders) -1 egg
-2 T almond flour
-2 T cilantro, finely chopped
-2 T shallot, minced
For spice (optional), add 1-2 T finely chopped thai chili peppers (bird’s eye) or jalepeno
•
Glaze (mix the following together):
1 T tomato paste (you could also use ketchup and skip the honey)
2 tsp coconut aminos
½ tsp ginger juice
½ tsp honey (or to taste)
•
Asian mayo drizzle: combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce *omit for #vegan, 1-2 tsp red curry paste, drizzle of chili oil)
•
Directions:
Combine all ingredients in large bowl. Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Remove from oven and either brush glaze over each meatball or for a faster way to coat them...add meatballs to a large bowl, top with glaze and gently fold with a spatula until all the meatballs are covered. Return to baking sheet and broil for an additional 2-4 minutes to crisp them up. Top with Asian mayo drizzle, or put it in a bowl to use as a dip. Garnish with sliced green onions.