Asian Glazed Meatballs Recipe



  • 1 lb / 453 gr organic ground pork
  • 1 teaspoon olive oil
  • ½ cup / 1.7 oz / 48 gr almond meal (or gluten-free breadcrumbs)
  • ½ teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • 1 free-range organic egg, lightly beaten


  • ½ cup / 125 ml rice vinegar
  • ¼ cup / 60 ml wheat-free soy sauce (or coconut aminos)
  • 1 tablespoon Sriracha (make your own Sriracha with this recipe)
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon arrowroot powder*
  • 1 tablespoon olive oil

*arrowroot powder acts like cornstarch
Asian Glazed Meatballs Recipe


  1. Preheat oven to 375°F (180°C) and place a rack in the middle. Grease a baking sheet with olive oil and set aside.
  2. In a large bowl, combine ground pork, olive oil, almond meal, ginger, garlic and beaten egg. Mix well.
  3. With dampened hands form into meatballs and place onto the baking sheet.
  4. Bake for about 18 to 20 minutes, until cooked through.
  5. In the meantime, in a small bowl combine all sauce ingredients. Pour in a large skillet and bring to a boil over medium-high heat. Cook for 3 to 5 minutes, until it starts to thicken. Remove from the heat and set aside.
  6. When the meatballs are finished cooking, stir them into the sauce until well coated.
  7. Serve hot!


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