Ginger Scallion Pork Meatballs (Guest Post at Paleo Parents)

Posted by on Jun 24, 2013 in 21DSD, Appetizers, Dinner, Paleo, pork, potluck, Whole 30 | 11 comments

Ginger Scallion Pork Meatballs (Guest Post at Paleo Parents)

If meatballs wore hats, these would wear many.

This is one of those recipes that you can pull out at the last minute and whip up for lunch, dinner, a snack, or as hors d’oeuvres. My favorite kind of recipe is one that has big flavor with just a few ingredients. Bonus for minimal time spent. Double bonus for versatility. This recipe gets check marks for all of the above!

Are you still picturing a meatball wearing a fedora?

In all seriousness though, these have made an appearance at many parties that I’ve catered, and they’re always a hit. They are the perfect small bite. Flavor-wise, they pack a wallop. Best of all, they can be made ahead and they reheat beautifully, which is probably my #1 tip when it comes to entertaining: Make as much ahead of time as possible!

Some serving suggestions:

As hors d’oeuvres with toothpicks and a simple sauce of 2 parts coconut aminos to 1 part toasted sesame oil and a bit of grated fresh ginger. You can add honey and/or paleo friendly sriracha to taste, if desired.

ginger-scallion pork meatballs

They make a great summer lunch with a light salad of thinly sliced cucumbers tossed with some ume plum vinegar (or your favorite variation), a drizzle of olive oil and fresh herbs such as cilantro, chives, and mint.

ginger-scallion pork meatballs

Or paired with cold sesame noodles: 4 ounces of sweet potato or kelp noodles tossed with 2 T tahini, 1 T coconut aminos, 1 T sesame oil, some grated ginger, and a dash of sriracha if you like them spicy.

ginger-scallion pork meatballs

They also happen to taste a lot like the inside of a wonton, so are great in bone broth. And I’d be lying if I said I never ate them cold, straight out of the fridge.

all of the ingredients

all of the ingredients

Ginger Scallion Pork Meatballs

Visit Paleo Parents for the recipe! 

All of the links on are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly Catering.

Print Friendly


  1. YUMMY!

  2. Any of these variations will be a welcome departure from the plain meat and veggies rut I’ve been in lately. I must confess, though, I’ll try them with meat other than pork. I love it, but hubby won’t touch pork. Hmm, that would mean more for me, though, wouldn’t it?

    • hehe I’ll let you make that call 😉 if you do decide to share, ground dark meat from chicken or turkey make a great substitution for the pork in this recipe!

  3. I made this two nights ago and it turned out OK with ground beef. My husband and I both thought ground pork would be much better. Or, as I see Simone suggested: dark ground white meat. I can say it was yummy with beef, but I’d imagine it would surely be better with ground pork.

    Thanks for another awesome recipe, Simone!!

    • you always should mix different kinds of ground meats together for optimal flavor. Beef alone doesn’t do it for me. Add ground lamb, pork, veal etc. Do three of them for the best meatloaf.

      • Most of the time, yes, but your comment doesn’t seem to apply to this recipe, which is all pork, and delicious on it’s own!

  4. Was I reading that correctly that you make sesame noodles from sweet potatoes? I’ve been eating paleo for a long time but that’s one I’ve never heard of! Can you use your spiralizer for those? Do you just boil them?

    • You actually CAN make noodles out of a sweet potato with a spiralizer, and then saute or boil… but what I used was sweet potato noodles that I bought from an Asian market. I’m guessing they’re hight carb, and obviously more processed than what you’d like at home, but the texture is incredible! You can get them on Amazon:

      • Thanks! Definitely high carb, but I’ll have to try them when I’m looking for a splurge!
        Thanks so much for all your recipes- they are truly the best! I haven’t made anything of yours that wasn’t absolutely amazing and not just in a paleo way, but real world amazing too! I made your pizza crust for the third time last night and my husband declared it was as good as the pizza from our favorite authentic pizza place in town! :)

  5. Made these tonight, amazing! Best paleo recipe i have ever tried! I have multiple food issues and these have so much flavor without any fodmap or eggs, etc. i did add a chia egg and lime jiuce and zest. Thank you!!!

  6. Great! Thanks for sharing. Must try

Leave a Reply

Your email address will not be published. Required fields are marked *

Free eBook: Essentials

Enter your email address to get Chef Simone's Free eBook: Essentials; Zenbelly's guide to mastering the basics. 11 simple recipes to boost your kitchen confidence and help you cook like a pro

Free eBook: Essentials

Enter your email address to get Chef Simone's Free eBook: Essentials; Zenbelly's guide to mastering the basics. 11 simple recipes to boost your kitchen confidence and help you cook like a pro