Ingredients

Units Scale

Sauce:

2/3 cup of mayonnaise
2 green onions finely chopped
2 teaspoons sriracha (add more if needed)
Pinch of sea salt

Baked Meatballs:

1 pound ground pork (not sausage)
1/4 cup basil finely chopped
4 cloves of garlic finely minced
3 green onions finely chopped
1 Tablespoon fish sauce
2 teaspoons sriracha
1 Tablespoons honey
2 teaspoons arrowroot powder or cornstarch
1/4 teaspoon black pepper

Carrot Salad:

4 cups carrots shredded or peeled into ribbons
2/3 cup of chopped cilantro
2 medium jalapeños finely chopped (seeds and membrane removed)*
3 Tablespoons extra virgin olive oil
2 Tablespoons unseasoned rice vinegar
2 teaspoons honey
1/2 teaspoon sea salt
1-2 pinches of pepper
Add a few drops of sriracha or hot sauce**it adds something and isn’t too spicy

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Instructions

Sauce:

First, add mayonnaise, green onions, sriracha, and sea salt to a bowl. Then stir until combined. Store in the refrigerator until ready to use.

Baked Meatballs:

First, preheat oven to 425 degrees. To a medium bowl add ground pork, basil, garlic, green onions, fish sauce, sriracha, honey, arrowroot powder, and black pepper. Next, take two forks and break apart the pork and stir in the ingredients in the bowl until combined. Do not overmix.

Next, line a large rimmed baking sheet with parchment paper. Use a spoon or small cookie scoop to form the meat mixture into 1 1/2 inch meatballs. Line them on a baking sheet ensuring there is at least one inch between each meatball. You should end up with 16-18 meatballs. Last, spray the meatballs with avocado spray. Place in the oven for 15 minutes. If you would like to brown them more, turn the broiler to high for approximately 3-5 minutes.

Carrot Salad:

While the meatballs are baking, peel the outer skin from the washed carrots. Next, shred carrots in a food processor or peel with a vegetable peeler into ribbons. Place in a medium bowl. Add cilantro, jalapeño, olive oil, rice vinegar, rice vinegar, honey, sea salt, pepper, and sriracha to the medium bowl with carrots. Last, toss until combined. Add additional salt or sriracha if necessary.

Serve:

Serve meatballs over rice with sauce and salad on the side. Enjoy!

Notes

*If you would like a little heat in the salad, leave SOME of the seeds and membrane. If you like your mouth on fire, by all means add the entire jalapeño.

**If you choose to omit the jalapeño seeds and membrane from the salad, add a few drops of sriracha or hot sauce to the dressing. Start with less and add more if needed. A couple of drops does not make it spicy but it is necessary to tie all the flavors together.