Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Asian meatball recipe provided by Veronica Culver, The Enchanted Cook

Sometimes you have a hankering for a particular thing, and lately I’ve had banh mi’s on my mind which were the inspiration for this recipe. And while pork meatballs aren’t what you’d expect to find on a traditional banh mi, this just worked. It’s very simply, Asian-spiced ground pork formed into little balls, which conveniently cook up in a matter of minutes. The vinaigrette-style dressing is light and fresh, reminiscent of a tart Thai chili sauce.

Make this recipe to serve at your Oscars viewing party, or any time you need an easy elegant appetizer.

Alternatively, you can also serve these mini Asian meatballs over a salad of mild mixed greens, for a delicious lunch or dinner.  You can use whatever greens you like. I prefer a mild mix of tender baby greens blended with sweet pea shoots topped with organic Asian micro greens. Just toss a clamshell of greens together with 2 chopped green onions and a half-cup of chopped cilantro.

Asian Pork Meatballs With Thai Vinaigrette Dipping Sauce

Asian Pork Meatballs With Thai Dipping SauceIngredients:
For the Asian Meatballs
1 lb ground pastured pork
3 green onions, chopped small
3 tablespoons micro cilantro or chopped fresh cilantro
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated fresh lemongrass (see Cook’s Note)
2 large cloves fresh garlic, pressed or finely grated*
1/2 of a fresh Thai or serrano chile, finely minced (more or less depending on heat preference)*
1 1/2 tablespoons coconut aminos
3/4 teaspoon Himalayan pink salt
1 tablespoon unflavored coconut oil, for cooking

For the Thai Dipping Sauce
Juice of 1 small lime
1 tablespoon coconut aminos
1 tablespoon Brain Octane Oil or unflavored liquid coconut oil
1/4 – 1/2 of a fresh Thai chili, finely minced
1/4 teaspoon finely grated fresh ginger
Pinch sea salt

Mint leaves, for garnish

To make the meatballs:

  1. In a large bowl, mix all of the ingredients except the cooking oil together.
  2. Roll into small balls — approximately 32 meatballs — and set aside.
  3. Heat a large skillet to medium heat and add the cooking oil.
  4. Place the meatballs in a single layer, working in batches if needed, and cook for approximately 6-7 minutes, turning as you go to lightly brown on each side.

To make the dipping sauce:
1. In a small bowl, add all of the ingredients and whisk together.

To eat:

  1. Put Thai dipping sauce in a small ramekin in the middle of a large serving plate.
  2. Line the serving dish with mint leaves, as garnish. Place the spicy Asian meatballs on top of the mint leaves and skewer with toothpicks.

Cook’s Note: To prep your fresh lemongrass, remove the tough, outer layers (1-2 layers). Then grate using a microplane or box grater to grate finely, as it’s fibrous if not broken down.

Notes on ingredients: Garlic is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. For that reason, it’s not recommended that you eat garlic often. Peppers are in the nightshade family and may cause inflammation in sensitive people.