- 1 lb ground pork
- 3 cloves garlic, minced
- 1 1/2 tsp fresh grated ginger
- 1/3 cup minced yellow onion
- 1/4 cup fresh cilantro, finely chopped
- 1 1/2 tbsp low-sodium tamari
- 2 tbsp chia seeds
- 1/4 cup low-sodium tamari
- 1 tsp fresh grated ginger
- 1 tsp unseasoned rice vinegar
- 1 tbsp honey
- 1 tsp Sriracha sauce
Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
Place all the ingredients for the meatballs in a large bowl. Using your hands, mix all of the ingredients until well combined.
Cover and refrigerate the pork mixture for 20 minutes to allow the chia seeds to work their gelling magic.
Use your hands to mold the pork mixture into 1-inch meatballs, and arrange them on the prepared baking sheet, making sure they aren’t touching. (You should have approximately 20 meatballs.)
Transfer the meatballs to the oven and bake for 20 minutes until lightly browned and cooked through.
In a small bowl, whisk together all of the ingredients for the glaze. Pour the glaze into a large non-stick pan over medium heat. When hot, add the meatballs and toss to coat.
Serve meatballs warm over stir-fried vegetables, rice or noodles of your choice.