Ginger Pork Meatballs & Cauliflower Rice
Servings: 3 servings
Calories: 425kcal
Ingredients
- 1/2 cup Chicken Broth (divided)
- 3 cups Cauliflower Rice
- 1 lb Lean Ground Pork
- 1/2 cup Coconut Aminos (divided)
- 2 tbsps Arrowroot Powder (divided)
- 2 stalks Green Onion (finely chopped, plus more for garnish)
- 2 Garlic (cloves, minced, divided)
- 1 tbsp Ginger (grated, divided)
- 2 tbsps Apple Cider Vinegar
- 1 1/2 tsps Coconut Sugar
Instructions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Heat 1/4 of the broth in a non-stick pan over medium heat. Add the cauliflower rice and cook for three to five minutes or until cooked to desired doneness. Keep warm in a separate dish.
- In a large mixing bowl, combine the ground pork, 1/4 of the coconut aminos and half of each the arrowroot powder, green onion, garlic, and ginger. Mix well using your hands. Roll into balls roughly the size of a golf ball and place on the baking sheet. Bake in the oven for 15 to 20 minutes.
- Meanwhile, whisk together the vinegar, sugar, and the remaining of each the broth, coconut aminos, arrowroot powder, garlic, and ginger in a skillet. Whisk to combine until there are no clumps left. Bring to a boil then turn the heat to low. Stir frequently for about two minutes or until the sauce has thickened.
- Once the meatballs are done, transfer them into the sauce to coat. Divide the cauliflower rice and meatballs evenly between plates. Top with green onions and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days.Serving Size
One serving is approximately five meatballs and one cup of cauliflower rice.Additional Toppings
Chopped cilantro and/or sesame seeds.
Nutrition
Calories: 425kcal | Carbohydrates: 21g | Protein: 30g | Fat: 24g | Cholesterol: 104mg | Sodium: 999mg | Fiber: 2g | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
