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.
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
- 1½ tsp ground ginger
- 1½ 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
- 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.