Go Back
Print

Thai Pork and Veggie Meatballs

adapted from PaleOMG

Ingredients

For the meatballs:

  • 1 small zucchini shredded
  • 2 small carrots shredded
  • 1 pound ground pork
  • ½ pound ground turkey
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves minced
  • 1 teaspoon curry powder
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste

For the sauce:

  • 1 14 ounce can of coconut milk
  • ¼ cup almond butter
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon sriracha
  • 1 teaspoon coconut oil
  • 1 teaspoon honey
  • 2 teaspoons curry powder
  • ½ teaspoon red pepper flakes
  • pinch of salt

For serving:

  • chopped green onions
  • chopped cilantro

Instructions

  1. Preheat oven to 350F.
  2. Put shredded zucchini in a fine mesh strainer over a bowl. Press with the bag of a wooden spoon to remove all liquid. (You can also do this in a cheese cloth.)
  3. Place zucchini, carrots, pork, turkey, and the rest of the the meatball ingredients in a bowl and use your hands to combine.
  4. Taking about 2 tablespoons of the meat mixture at a time, shape into meatballs. Set aside on a plate.
  5. In a medium bowl, whisk together all sauce ingredients until completely combine.
  6. Place a large oven safe saucepan over medium heat and add a teaspoon of coconut oil. Once saucepan is hot, add meatballs to the pan and brown on all sides. Pour the sauce over the meatballs.
  7. Place saucepan in oven and bake for 15-20 minutes, or until meatballs are cooked through.
  8. Garnish meatballs with chopped cilantro and green onions.