Keto Asian Pork Meatballs with Miso Aïoli

A delicious addition to your appetizer arsenal, these Asian-inspired meatballs are quick and easy to prepare. And since they’re oven-baked, you can skip the greasy, spattered mess of stovetop meatballs! Serve them as a party appetizer or make a meal of them over zoodles or a vegetable salad. Just be sure to recalculate the macros with any changes.
Serves 6 Serving: 3 Meatball + 1 Tbsp aïoli

Ingredients List

FOR THE MEATBALLS

  • 1 pound ground pork
  • 3 green onions, finely minced (reserve a few teaspoons for garnish)
  • 3 Tbsp chopped fresh cilantro leaves, divided
  • 2 tsp tamari or gluten-free soy sauce
  • tsp ground ginger
  • tsp toasted sesame oil, divided
  • 1 tsp garlic powder
  • 1 egg lightly beaten
  • a pinch of red pepper flakes (optional)
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground pepper

FOR THE AÏOLI

  • 1 Tbsp gluten-free white miso paste
  • 6 Tbsp mayonnaise
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Instructions

  • Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  • In a medium bowl, combine the pork, green onions, half of the cilantro, the tamari, ginger, two-thirds of the sesame oil, and the garlic powder, egg, pepper flakes, salt, and pepper. Mix completely.
  • Using a small scoop or wet fingers, shape 2-tablespoon portions of the mixture into 18 balls about 1½-inches in diameter (about 1 ounce each). Space the balls on the prepared baking sheet.
  • Bake, turning once during cooking, until the meatballs are deep golden brown and firm when pressed with a finger, 16 to 18 minutes.
  • Meanwhile, prepare the aïoli: In a small bowl, whisk together the miso and mayonnaise along with the remaining sesame oil and chopped cilantro. Scrape into a small bowl and set aside.
  • Transfer the cooked meatballs to a serving plate, garnish with reserved green onions and serve the aïoli on the side.

Credits

RecipeEric Lundy

PhotographyErin Ng

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