I have a love for meatballs of all types, sometimes every dinner includes meatballs for a week all different of course but I just get carried away by the possibilities of meatballs. The Hoisin Sauce in this is not Paleo or strictly Primal, you could find a recipe for something similar and more in line with Paleo if you wish to be completely compliant. I admit to this kind of little cheat in my meals, remember we live in a modern world with modern conveniences and staying 80% compliant and 20% noncompliant will net you gains in your health! This dish can be a main meal served along with a veggie stirfry, that’s my favorite way, or as a stand-alone on an appetizer plate!
2 lbs ground pork
2 teaspoons sesame oil
1/4 to 1 cup Almond meal start with the smallest amount and add more if needed
½ teaspoon ground ginger
3 teaspoons minced garlic
½ cup green onions thinly sliced
toasted sesame seeds for garnish
sliced green onions for garnish
2/3 cup hoisin sauce/ One small jar
¼ cup rice vinegar
2 garlic cloves minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
Preheat the oven to 400 degrees. In a large bowl combine ground pork, sesame oil, almond meal, ground ginger, eggs, 3 teaspoons minced garlic, and ½ cup sliced green onions. Use your hands and mix this together really well.
Step 2: Shape into balls that are about the size of a whole walnut. Place meatballs on a baking sheet lined with parchment paper. Place into the oven and bake at 400 degrees for 10-12 minutes or until fully cooked (the internal temperature has reached 165 degrees).
While meatballs are baking, mix together hoisin sauce, rice vinegar, 2 minced garlic cloves, soy sauce, 1 teaspoon sesame oil, and 1 teaspoon ground ginger. Serve the sauce in small condiment bowls or coat the meatballs before serving. Garnish with toasted sesame seeds and sliced green onions.