Ginger Pork Meatballs w/ Veggie Noodles
Tender meatballs served over delicious veggie packed noodles.
Ingredients
- ½ cup Cilantro chopped - for garnish
- 2 tbsp Sesame Seeds for garnish
For the Meatballs
- 2 lb Ground Pork
- 1 Egg beaten
- 1 Jalapeno finely chopped
- 2 tbsp Fresh Ginger grated
- 2 Garlic Cloves minced
- 1 tbsp Lime Juice
- 1 tsp Salt
- ½ cup Panko Breadcrumbs
- 1 tsp Fish Sauce
- 1 tsp Coco Aminos
For the Noodles
- 1½ lb Linguine
- ½ Red Onion halved and sliced
- ½ Carrots matchsticks
- 5 Sweet Bell Peppers matchsticks
For the Sauce
- ½ cup Coco Aminos
- ½ cup Avocado Oil
- ⅓ cup Sriracha
- ¼ cup Honey
- 1 tbsp Fish Sauce
- 1 tbsp Sesame Seeds
- 1 tbsp Fresh Ginger grated
- 1 tbsp Lime Juice
Instructions
- Prepare all of the ingredients. Preheat oven to 400 deg. Start water boiling for noodles.
- In a bowl, combine ingredients for sauce. Put in refrigerator until ready to serve.
- In a mixing bowl, combine ingredients for meatballs. Form into 1 inch meatballs and line up on a baking sheet covered with parchment paper. Place in oven for 20 minutes. Remove from oven and immediately place in a bowl with half of the sauce. Toss until well coated.
- Add noodles to boiling water. Cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and add in onions, sweet peppers, carrots and remainder of sauce. Toss until well coated.
- In a shallow bowl, place a portion of Veggie Noodles. Then line up 4-6 meatballs on one edge of the plate, drizzle extra sauce over top. Garnish with cilantro and sesame seeds.
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