Thai Pork & Veggie Meatballs

Thai Pork & Veggie Meatballs

Thai Pork & Veggie Meatballs - Primal, Paleo, Kid Friendly and Clean Eating

Satay sauce is something I’ve been missing out on for a lifetime, these meatballs go great with my satay style sauce.  This is a great option for a week night meal and it is a great one for the freezer.



2 small courgettes, grated

2 small carrots, grated

450g pork mince

250g chicken mince

1tbs grated ginger

  Satay Style Sauce

Satay Style Sauce

1tsp sesame oil

2tbs fresh basil, minced

2 garlic cloves, minced

1tbs curry powder

½tsp red chili flakes

salt and pepper, to taste






Preheat oven to 175 degrees C/350 degrees F.

Place courgettes and carrots in a food processor using the grated attachment.

Remove grated courgette and carrots from the food processor and squeeze out excess water with some paper towels.

Place courgette, carrots, pork, chicken, and the rest of the meatball ingredients in a bowl and use your hands to combine.

Use an ice cream scoop to scoop out meatballs then shape in hands. Set aside on a plate. This should be 12-15 large meatballs.

In a medium bowl, whisk together all sauce ingredients until completely combine.

Place a large oven safe saucepan or cast iron skillet over medium-high heat and add a teaspoon of coconut oil.  Once saucepan is hot, add meatballs to the pan and brown on all sides.

Once browned, remove from heat, pour all of the sauce on top of meatballs.

Place saucepan in and bake for 15-20 minutes, or until meatballs are cooked through.

This time will range depending on the size of the meatballs.

Garnish meatballs with chopped coriander and spring onions.



Steak Marinade

Steak Marinade