ginger and herb pork meatballs with a sweet lime and coconut aminos dipping sauce, AIP Core friendly

Weeks into AIP, a lot of food starts tasting like a version of the same three flavors. These meatballs are built to break that. Ginger, cilantro, chives, and mint go straight into the meat, and a sweet-tart dipping sauce with lime does the rest, so dinner tastes like an actual choice again, not just compliant food.

Zinc and thiamine are both present in a cut like this, doing quiet work toward energy metabolism and a steady immune response. The ginger is doing more than flavor work too, the same root long used to ease an unsettled stomach, and the herbs add their own brightness on top of whatever they are doing nutritionally.

Choose pork you feel confident about, wherever that is possible for you, and treat it as one more small thing done with care. Set the dipping sauce in its own little bowl, scatter extra herbs over the top, and taste the ginger and lime arrive together on the first bite.

Ingredients

Meatballs

• 1 lb ground pork
• 1 tsp salt
• 3 cloves garlic, crushed
• 1 1/2 TBSP fresh ginger, grated
• 1/2 cup cilantro, finely chopped
• 1/4 cup chives, finely chopped
• 1 1/2 TBSP mint, finely chopped
• 2 TBSP coconut aminos
• 1/2 cup carrots, grated
• 2 TBSP olive oil (if cooking on stovetop)

Sauce

• 1/4 cup olive oil
• 2 TBSP coconut aminos
• 1 TBSP maple syrup
• 1 TBSP freshly squeezed lime juice
• 1/4 cup cilantro, finely chopped
• 2 TBSP mint, finely chopped

Method

Heat the oven to around 400 F and line a baking sheet with parchment.

In a large bowl, combine the ground pork, salt, garlic, ginger, cilantro, chives, mint, coconut aminos, and grated carrot. Mix with your hands just until evenly combined, no more.

Roll the mixture into evenly sized meatballs, around 1.5 inches across, and set them on the lined sheet with a little space between each.

Bake for about 18 to 22 minutes, until browned and cooked through. Check that the center is no longer pink.

While the meatballs bake, make the sauce. In a small bowl, whisk the olive oil, coconut aminos, maple syrup, and lime juice. Stir in the cilantro and mint.

Serve the meatballs warm with the sauce alongside for dipping or spooned over the top.

Stovetop variation

Warm the 2 TBSP olive oil in a skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, until cooked through, roughly 10 to 14 minutes total. Do not crowd the pan. Time is estimated, so check the center before serving.

Air fryer variation

Set the air fryer to about 380 F. Arrange the meatballs in a single layer, not touching, and cook for roughly 10 to 13 minutes, shaking once, until browned and cooked through. Time and temperature are untested, so check the center.

*Adapted from healmedelicious.com*