Chili Garlic Sesame Glazed Pork Meatballs with Napa Cabbage Sauté
These incredibly flavorful chili garlic sesame glazed pork meatballs are served over a napa cabbage and carrot sauté and they're an easy, low carb meal that comes together in about 30 minutes!
Ingredients
For the glaze
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon chili garlic sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon coconut sugar
For the meatballs
- 1 pound ground pork
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- freshly cracked black pepper
- 2 tablespoons olive oil
For the napa cabbage carrot sauté
- 1 head napa cabbage, thinly sliced
- 3 carrots, peeled into ribbons*
- 2 scallions, thinly sliced, plus extra for garnish
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame seeds, plus extra for garnish
- 2 tablespoons chopped cilantro
Instructions
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Make the glaze. To a medium bowl, add the grated ginger, garlic, chili garlic sauce, soy sauce, sesame oil, rice wine vinegar, water, cornstarch, and coconut sugar and whisk until smooth. Set aside.
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To a medium mixing bowl, add the ground pork, scallions, soy sauce, garlic powder, onion powder, sesame oil, and a few cracks of black pepper. Mix with your hands until combined. Heat a large nonstick skillet over medium-high heat and add the olive oil. Sear the meatballs for 5-6 minutes per side or until cooked through. Once cooked through, pour in the glaze and cook for another 1-2 minutes, stirring frequently, until the glaze thickens up and has a shiny sheen to it.
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When the meatballs are almost done, heat another large skillet over medium-high heat and add the sesame oil. Once hot, add the cabbage and carrots and sauté for 2-3 minutes or until just barely wilted. During the last minute, stir in the rice wine vinegar, sesame seeds, and scallions.
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Serve the meatballs over a bed of the cabbage carrot sauté and garnish with scallions, sesame seeds, and chopped cilantro. Serve immediately!
Recipe Notes
* To make carrot ribbons, you can use your vegetable peeler to create ribbons, or you can just thinly slice them! Already shredded carrots work here too!