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
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.