Sweet and Sour Pork Meatballs Recipe
SWEET AND SOUR PORK MEATBALLS RECIPE
FOOD AS MEDICINE:
Pasture-raised pork is an excellent source of B vitamins and is high in anti-inflammatory, heart healthy and cancer-fighting omega 3 fatty acids as well as CLAs. Pork is also an excellent source of the amino acid tryptophan, which we usually associate with our Thanksgiving turkey, which the body uses as a precursor to serotonin. Try this delicious sweet and sour pork meatballs recipe!
Makes 4 servings or about 1 dozen meatballs
For the meatballs:
1 yellow onion, quartered
2 cloves garlic, smashed and peeled
1 pound ground pork
1 large egg
1 teaspoon sesame oil
1 teaspoon fresh ginger
1 teaspoon sea salt
For the sauce:
1 cup fresh or frozen pineapple, cubed
3 Tbsp tomato paste
¼ cup honey
1/3 cup gluten free Tamari
1 Tbsp apple cider vinegar
¼ cup green onions, roughly chopped
1 T sesame seeds
Preheat the oven to 375F. Place the onion and garlic in the food processor and pulse until roughly chopped. Add the pork, egg, sesame oil, ginger and sea salt. Continue to pulse until all ingredients are incorporated and evenly distributed. Wet both hands and shape the pork mixture into 1-inch meatballs. Place on a baking sheet lined with parchment paper. Bake 25-30 minutes until internal temperature reaches 145.
In the meantime, make the sauce. Combine pineapple, tomato paste, honey, coconut aminos and vinegar in the blender or clean food processor and blend until smooth. Adjust seasoning to taste. Pour into a small sauce pan and bring to a boil, then reduce the heat to a simmer. Cook, stirring frequently until the sauce thickens.
When sauce is honey-thick and meatballs are cooked through, place the meatballs in the sauce and coat thoroughly. Sprinkle with green onions and sesame seeds to serve.
Nutrition facts: 312 Calories, 11g Fat, 30g Carbohydrates, 29g Protein
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!