Servings: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 lb Ground pork
- 3 Green onions – minced
- 3 tablespoons Fresh cilantro leaves – chopped and divided
- 2 teaspoon Tamari (or gluten-free soy sauce)
- 1 teaspoon Ground ginger
- 1 teaspoon Toasted sesame oil – divided
- 1 teaspoon Garlic powder
- 1 Egg – beaten lightly
- Red pepper flakes (optional)
- ¾ teaspoon Sea salt
- ¼ teaspoon Freshly ground pepper
- ¼ tablespoon White miso paste (gluten-free)
- 4 tablespoons Mayonnaise
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Use parchment paper or aluminum foil to line a rimmed baking sheet.
- Combine the pork, green onions, half of the cilantro, tamari, ginger, and two-thirds of the sesame oil, garlic powder, egg, pepper flakes, salt, and pepper in a medium mixing bowl. Mix well.
- Shape two tablespoon portions of the mixture into 18 balls about 1½ inches (about 1oz each) in diameter using a small scoop or wet fingers. Place the balls on the baking sheet that has been prepared.
- Bake for 16 to 18 minutes until the meatballs are deep golden brown and firm when pressed with a finger.
- Meanwhile, make the aioli. Whisk together the miso, mayonnaise, remaining sesame oil, and cilantro in a small bowl. Set aside. Scrape into a small bowl.
- Serve the cooked meatballs on a serving plate with the reserved green onions and aioli on the side.
Nutrition Facts
Calories: 353kcal
Carbohydrates: 2g
Fat: 28g
Fiber: 1g
Protein: 23g
Net Carbohydrates: 1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Pork Meatball Stir Fry
Most casseroles can be made ahead of time and refrigerated or frozen for up to three months. This is not only convenient, but it also allows the flavors to mingle and fully develop.