Pork meatballs popping with a citrus flavor, these balls are fulfilling but light and refreshing. They are sure to leave you feeling a whole lot better than chinese takeout.
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These asian meatballs and orange nutty sauce are a great go to for when you are craving asian or chinese food. They are easy to make and are AMAZING with my rainbow cabbage & carrot noodles. The creamy sauce really compliments the noodles and sometimes I just have to eat that by itself. If you can tolerate grains, this would be great over rice or rice noodles. Cabbage noodles are my thing and if I’m not feeling too lazy to pull out the heavy food processor cauliflower rice is great too.
Citrus Asian Meatballs with Orange Nutty Sauce
prep 20 mins
cook 20 mins
total 40 mins
yield 4 servings
1 lb ground pork
~ 1 inch knuckle of ginger, grated
1 garlic clove, minced
1 small bunch of green onions (about 1/4 cup), thinly chopped, and extra for garnish
Zest of one medium to large orange
3 TBS freshly squeezed orange juice
2 TBS coconut aminos (or soy sauce)
2 tsp fish sauce
1 tsp sesame oil
1/2 tsp red pepper flakes (optional)
Cilantro, for garnish
Red radish, for garnish
Preheat over to 400 degrees and line a baking sheet with parchment paper.
In a medium bowl, add all meatball ingredients and combine with your hands.
Form 12 meatballs and place at least one inch apart of baking sheet. Cook for 20 minutes or until internal temperature reaches 145 degrees.
While the meatballs are cooking, put all sauce ingredients in a blender and mix until well combined.
Drizzle meatballs with sauce and garnish with fresh cilantro, green onions, and thinly sliced radish.
These meatballs are best served over my cabbage and carrot noodles. The sauce is meant to be creamy, but if you like it thinner whisk in sesame oil until your desired consistency. The meatballs reheat well in a cast iron skillet. The sauce will thicken or harden from the coconut milk when refrigerated, but can be reheated over low heat in a small pot.