Asian Style Pork Meatballs (Soy Free)

Asian Style Pork Meatballs (Soy Free)

Our Asian style pork meatballs are great for weeknight dinners since they don't take too long to make. They're also soy free and gluten free.

The nutrition estimates do not include the sauce, just the meatballs.

Gluten free, dairy free, soy free, peanut free

Course Main Dishes

Cuisine Asian

Keyword asian pork meatballs, pork meatballs

Prep Time 10

Cook Time 18

Total Time 28

Servings meatballs

Calories 61kcal

Author Sarah Jane Parker

Ingredients

Pork Meatballs

1 ½ pound 85/15 ground pork
1-2 cloves garlic
1 Tablespoon San-J no soy tamari
1 Tablespoon coconut aminos
1 Tablespoon minced chives (or 2 Tablespoons sliced green onions)
2 teaspoons toasted sesame oil
1 Tablespoon sweet chili sauce
1 teaspoon fresh grated ginger (you can leave out the ginger if you don't like ginger)
¼ teaspoon Black pepper
Salt, to taste* (if your coconut aminos are salty, don't add too much additional salt)
Black sesame seeds, for garnish
Additional chives or green onions, for garnish

Sauce:

¼ cup coconut aminos
¼ cup sweet chili sauce
½ to 1 teaspoon chili crunch sauce

Instructions

Preheat oven to 400° F. Line a baking sheet pan with foil and spray with oil, or line with parchment paper and set aside.
In a large bowl, combine the ground pork with all the other ingredients except for the sesame seeds. Mix by hand until well combined.
Roll the meat into 1 inch to 1 ½ inch balls, place on the prepared baking sheet about 1 inch apart.
Sprinkle the top of the meatballs with black sesame seeds, and bake until cooked through in the middle, 18-20 minutes. 18 minutes was sufficient time with our oven.
Whisk the coconut aminos, sweet chili sauce, and chili crunch together to make the sauce.
Serve alone or over rice, quinoa, or gluten free ramen noodles with the sauce drizzled on top. Or toss the meatballs with the sauce before serving.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

*Since some brands of coconut aminos have more salt in them than others, I didn't add a specific amount for the salt in the recipe card. A small dash or pinch of salt is probably enough to add to the meatballs depending on how salty your coconut aminos are.

Nutrition