Ginger Scallion Meatballs & Mango Citrus Sauce

I love days off. Even though this is a pretty simple meal to make, the brainstorming and prepping did take a bit more time than I have on work days. I look forward to making big batches of this and eating some and freezing the rest for later. Those are the best nights!

Ginger Scallion Meatballs
1 lb Ground Pork
1 Egg
1 bunch Green Onions (about 5-6 stalks), sliced, all of white part and half the green (save the rest to sprinkle on top at the end)
1” piece of Ginger, minced
2 Garlic cloves, minced
¼ c Shredded and Unsweetened Coconut
1 t Salt

Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix thoroughly. Form 1 ½” balls and place on a baking sheet with parchment paper.
Bake for 35-45 minutes, or until cooked all the way through.
To give it a little bit of crispy brown, I turn the broiler on for a few minutes at the end.

Mango Citrus Sauce
1 Mango, peeled, seeded & diced
Zest & juice of 1 Lime
Juice of 1 Orange
1/8 – ¼ t Crushed Red Pepper

Put all the ingredients into a small sauce pan. Bring to a boil, then bring the heat down and simmer for 10-15 minutes.

To serve, I put the meatballs on a bed of cauliflower rice, then spooned the sauce over everything and topped with the rest of the green onion.

This recipe screamed for some coconut aminos, tamari, soy sauce, whatever you use. I didn’t have any on hand, but it still all came together really nicely.



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