Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 45 Minutes
1 lb pork
1 lb shrimp, chopped
1 lb turkey, ground
1 cup mushrooms, chopped
2 tbsp almond butter
2 tbsp coconut aminos
1 tsp sesame oil
1/2 tsp rice wine vinegar
2 tsp grated ginger
1 tbsp scallions, chopped
1 tsp garlic, grated
water to thin
Preheat the oven to 350 and line a baking sheet with parchment paper or non stick foil
Mix all meatball ingredients in a large bowl.
Take a tablespoon and scoop out mixture and roll into balls.
Once all the balls are formed, heat up a skillet with a little oil. Carefully place the meatballs in the skillet and brown on all side. Be careful not to over crowd, this is best done in multiple stages.
Place browned meatballs on the baking sheet and cook for 5-10 more minutes. On the 5 minute mark, cut a meat ball in half to make sure inside is cooked.
While meatballs are cooking make the dipping sauce. Mix all ingredients together, except the water.
Carefully, add in water, a little at time, until you have recached your desired consistency.
Serve over shredded cabbage or as a an appetizer with sauce.
tips & tricks
Serve as a dinner over vegetables or as an appetizer.