Sesame-ginger pork meatballs with carrot "noodles"
Prep time
Cook time
Total time
Delicious Asian-inspired dish that keeps it simple & flavorful.
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Serves: 2-4
What you need
For the meatballs
  • 1 lb. ground pork
  • 2 eggs
  • 1 Tbs. coconut flour (I use this brand)
  • 1.5 Tbs. powdered ginger
  • 1 tsp. garlic powder
  • 2-3 Tbs. fresh scallions, chopped
  • 1 Tbs. coconut aminos (find them here or at health food stores)
  • 1 Tbs. toasted sesame oil (find it here or at health food stores)
  • ½ Tbs. salt (more to taste)
For the carrot "noodles"
  • 4 large carrots (or approximate equivalent in smaller carrots)
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. coconut aminos
What to do
For the meatballs
  1. Preheat oven to 350°F.
  2. Combine all ingredients in a single bowl and mix well.
  3. Form meatballs approximately 1.5" in diameter.
  4. Place meatballs TOUCHING EACH OTHER on a cookie sheet.
  5. Bake for 35 minutes, checking once to ensure they don't over-cook.
  6. Before removing from oven, check internal temp with a meat thermometer to ensure it has reached 160°F. If necessary, cook further.
For the carrot noodles
  1. While meatballs are baking, peel the outer layer of skin from carrots with a standard vegetable peeler.
  2. *Put carrot skins in a compost bucket to bring over to my house so I can give my pigs the peelings. (*not a real instruction)
  3. Use the vegetable peeler to swipe long "noodles" from the carrots (see this photo). Peel as much as you can (once you get to the core, you'll probably have to stop. You can eat the cores, or add them to the bucket for my pigs.)
  4. Sauté the carrot noodles in toasted sesame oil over medium heat until they soften slightly. (A few minutes.)
  5. Just before turning off the heat, add the coconut aminos and toss carrot noodles to coat.
  6. Remove from heat, top noodles with meatballs. Add extra sauce as desired.
By the power vested in me, I pronounce us...ready to eat.
Recipe by Real Food Liz at