Pork Meatballs with Green Onion Peanut Sauce and Coconut Lime Basmati Rice

Jazz up ordinary pork meatballs with a zesty green onion peanut sauce. This mouthwatering (and gluten free) dish will be your new dinnertime go-to. Bonus: the green onion sauce is a great way to use up leftover fresh herbs! Try this sauce dolloped on grilled salmon and/or chicken and/or stir into your favourite hummus recipe for an explosion of fresh flavour.

Green Onion Peanut Sauce

Note: this ‘sauce’ is quite thick – it’s more of a pesto consistency. For a thinner sauce add a few splashes of water or additional olive oil to the food processor.

• ½ cup (125 mL) peanuts (I use salted peanuts but unsalted are fine too)
• 2 cloves garlic
• 1 cup (250 mL) roughly chopped green onions (approx 1 bunch, trimmed)
• ½ cup (125 mL) roughly chopped fresh cilantro
• ½ cup (125 mL) roughly chopped fresh mint
• zest and juice of one lime
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) chili flakes
• ⅓ cup (75 mL) olive oil

1. Place peanuts and garlic in a food processor fitted with a metal blade. Pulse until well chopped.
2. Add green onions, cilantro, and mint and pulse until finely chopped (scrape down side of bowl if needed).
3. Add lime zest, juice, salt and chili flakes and pulse until well combined.
4. With the motor running – drizzle in oil until well combined.
5. Cover and refrigerate (for up to three days) until ready to use.

Meatballs

• 1 lbs (500 g) ground pork
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (60 mL) minced fresh ginger root
• 2 cloves garlic, minced
• ¼ tsp (1 mL) each of salt and pepper

1. Preheat oven to 375 F (190 C).
2. Combine all ingredients (I use my hands) in a large mixing bowl until very well combined.
3. Roll mixture into 12 even size meatballs and place on a baking sheet lined with parchment paper.
4. Bake until juices run clear about 15 minutes (or until internal temperature reads 160 F (70 C).

Rice

• 1 (400 mL) can, full fat coconut milk (well shaken) + ½ (125 mL) cup water
• 1 cup (250 mL) basmati rice
• 4 thin slices of fresh ginger root (cut in thin coins)
• zest of one lime

1. Place coconut milk, water, rice and ginger root in a medium saucepan and bring to a gentle boil.
2. Reduce heat to simmer and cover. Cook, stirring once or twice, for about 15 to 20 minutes or until rice is cooked and most of the liquid has absorbed.
3. Remove from heat and stir in lime zest. Remove ginger slices before serving.

Garnish (optional)

• ½ red pepper, very thinly sliced
• ½ carrot, julienned
• ¼ cup (60 mL) chopped peanuts
• ¼ cup (60 mL) roughly chopped fresh cilantro
• 1 cup (250 mL) lightly packed pea shoots

Assembly

Divide cooked rice evenly between 4 serving dishes, and top with meatballs (3 per plate). Dollop sauce evenly over each dish and garnish evenly with red pepper, carrots, peanuts, cilantro and pea shoots.
Makes 4 portions.

Delicious & Doable Tips:

~ not a fan of cilantro? Add additional green onion or mint to food processor when pulsing.
~ use ground turkey, chicken or beef instead of ground pork.

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