Thursday, July 18, 2013

Ginger Scallion Pork Meatballs over Fried "Rice"

Last night's dinner is not going to win any beauty prizes. Cauliflower fried "rice" is not necessarily the most photogenic dish to begin with, but when I topped it off with meatballs of a similar shade the whole meal didn't exactly visually pop.

Both kids loved it, though, and I thought the two elements went together perfectly. I made the fried cauliflower rice that I've shared before, simply omitting the pork. Prior to making the rice I whipped up a batch of ginger scallion pork meatballs, a guest blogger recipe shared on Paleo Parents.

These meatballs are super easy and tasty! I made them mini-sized since I was going to incorporate them with the fried rice, and simply added them to the skillet toward the end of cooking to reheat. While the pork really complimented the Asian flavors, I think ground chicken or turkey would work well too.

Ginger Scallion Pork Meatballs
recipe from Simone of Zenbelly (as shared on Paleo Parents)

2 tbs. coconut aminos
1 tsp. toasted sesame oil
2 tsp. fish sauce
1 tbs. fresh grated ginger
1 tbs. coconut flour
1small bunch scallions, minced
1 lb. ground pork
coconut oil, for greasing the pan

Preheat oven to 425.

Lightly grease a sheet pan with coconut oil. In a medium bowl, combine the coconut aminos, sesame oil, fish sauce, ginger, and coconut flour. Whisk to combine.

Add the ground pork and scallions and mix with your hands until incorporated. Roll into small meatballs and place on greased pan.

Bake for 20 minutes or until cooked through and golden.

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