Pork Meatballs with Carrot Ginger Dressing Salad
This carrot ginger dressing is just like my favorite Japanese restaurant’s salad dressing. Pairing it with a crunchy salad and juicy pork meatballs is a winning combo.
Yield: 3-4 Servings
Pork Meatballs with Carrot Ginger Dressing Salad
Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour
Ingredients
Pork Meatballs
- 1 pound Ground Pork
- 1/2 Yellow Onion, chopped
- 3 Garlic Cloves, minced
- 1 inch knob Ginger, grated
- 1/2 cup Scallions, chopped
- 1/2 cup Basil, chopped
- 1/2 cup Cilantro, chopped
- 2 TB Soy Sauce
- 2 TB Fish Sauce
- 1 tsp Kosher Salt
- 1 Lime, zested and juiced
- 1 Egg
- 1/4 cup Panko
- Vegetable Oil
Ginger Dressing and Salad
- 1/2 inch knob Ginger
- 1 cup Carrot, peeled and chopped
- 1/3 cup Rice vinegar
- 1/2 tsp Sesame oil
- 1 Lime, zested and juiced
- 1 TB Honey
- 1/2 tsp Kosher Salt
- 2 TB Vegetable Oil
- 2 cups Romaine, chopped
- 1 cup Cabbage, chopped
- 1 Bell Pepper, sliced
- 1 cup Cucumber, Chopped
- 1 Avocado, sliced
Instructions
Pork Meatballs
- Preheat oven to 400F.
- Sauté onion, garlic, ginger and scallions on medium-low heat with a little oil for a few minutes until soft.
- Remove to a large mixing below and allow to cool off.
- Add in remaining ingredients and gently combine.
- Roll into balls (should make about 20 meatballs).
- Sear in a pan with oil on all sides until browned and then transfer to a sheet pan and finish in the oven (about 7 minutes).
Ginger Dressing and Salad
- Add ginger, carrot, rice vinegar, sesame oil, honey, lime zest and juice, and salt to a blender.
- Blend everything together and slowly add in vegetable oil.
- Toss chopped vegetables together and serve with dressing and meatballs.
