Meatball Chow Mein

Chow Mein

• 2 lbs. ground pork
• 9 garlic cloves, minced
• 2 T minced ginger root
• 1/4 C cilantro, roughly chopped
• 4 green onions, thinly sliced
• 1-16oz bag frozen stir fry vegetables
• 2- 12oz packages Palmini hearts of palm angel hair
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 T avocado oil
• sesame seeds

Teriyaki Sauce

• 3/4 C coconut aminos
• 1 1/4 C pineapple juice
• 1 garlic clove, minced
• 1 tsp minced ginger
• 1 T rice vinegar
• 2 tsp sesame oil
• 1 tsp fish sauce
• 2 tsp tapioca flour
• 2 tsp water

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1. In a small saucepan, combine the coconut aminos, pineapple juice, 1 minced garlic clove, 1 teaspoons of ginger, rice vinegar, sesame oil, and fish sauce. Bring to a boil.
2. In a small dish, combine the tapioca flour and the water to make a slurry.
3. Whisk the slurry into the boiling sauce mixture. Continue whisking until the sauce thickens. Remove from the heat and set aside.
4. In a medium bowl, combine the pork, 5 minced garlic cloves, 1 tablespoon minced ginger, cilantro, green onion, 1 teaspoon sea salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
5. Use a spring-loaded ice cream scoop to form the pork mixture into meatballs.
6. To bake the meatballs in the oven, preheat the oven to 400 degrees. Place the meatballs on a parchment-lined sheet pan and bake for 17-20 minutes.
7. To bake the meatballs in an air fryer, place the meatballs in the basket and cook at 370 degrees for 8-10 minutes.
8. In a large sauté pan on medium heat, add the avocado oil, 4 minced garlic cloves, and 1 tablespoon minced ginger. Sauté for about 30 seconds until the mixture is fragrant.
9. Add 1/2 cup teriyaki sauce and the frozen stir fry vegetables. Cook until vegetables are warm, about 7-10 minutes. Add in the noodles and the remainder of the teriyaki sauce. Cook 5-7 additional minutes.
10. Top the chow mein with sesame seeds and meatballs.
11. Serve in bowls. Enjoy!