Ingredients
- 1 lb. ground pork
- 1 lb. ground pork sausage
- 4 oz. pate
- ⅓ cup thinly sliced scallions
- 2 tablespoon Sambal Oelek
- 2 tablespoon minced garlic
- 2 tablespoon chopped cilantro
- 2 tablespoon chopped mint
- 1 tablespoon Dijon mustard
- 1 tablespoon DAK's Asian Zing
- 1 tablespoon Alternasweets Ketchup
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
Pickled Diakon & Carrot
- Ingredients:
- ¼ cup rice wine vinegar
- Juice of 1 lime
- 1 tsp fish sauce
- 4 oz carrot julienned
- 6 oz diakon radish julienned
Super Secret Sambal Sauce
- ⅓ cup mayonnaise
- 2 tablespoon Sambal Oelek
- 2 tablespoon Alternasweets ketchup
- 1 tsp Dak’s asian zing spice
- 1 tsp coconut aminos
Instructions
- Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl
- Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to combine.
- Add in pate, ground pork and pork sausage. Combine all ingredients by hand or using paddle with a stand mixer until you have mixture is fully combined. Don’t over mix into a paste.
- Ball up into about 16 meatballs and place on a sheet pan. Bake at 400 for about 25 minutes until meatballs have reached an internal temperature of 160 degrees F.
Pickled Diakon & Carrot
- Julienne carrots and diakon and place in a bowl, toss with remaining ingredients and store in the fridge.
Super Secret Sambal Sauce
- Mix ingredients until combined.
Nutrition
Calories: 365kcal | Carbohydrates: 5g | Protein: 16g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 680mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2020IU | Vitamin C: 7.5mg | Calcium: 28mg | Iron: 1.6mg