2 lb. ground pork

1 white onion finely chopped

1/4 cup plus 2 Tbsp. coconut aminos

2 Tbsp. toasted sesame oil

1 cup green cabbage shredded

1/4 tsp. black pepper

Olive oil for cooking

For the sauce:

1 can full-fat coconut milk

1 cup Kettle & Fire Chicken Bone Broth

2 Tbsp. coconut aminos

2 Tbsp. freshly grated ginger

 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl, prepare your meatball mixture. Combine ground pork, onion, coconut aminos, and sesame oil and mix. Let sit for five minutes.
  3. While your meatball mixture rests, prepare your sauce. Whisk together coconut milk, chicken bone broth, coconut aminos, and fresh ginger in a pot over medium heat. Allow to cook for 5 minutes, then remove from heat.
  4. Return to your meatball mixture. Add the cabbage, and mix again.
  5. Heat a cast-iron skillet over medium-high heat. Drizzle with olive oil.
  6. Form your meatballs into small balls, roughly 1 to 1.5 inches in diameter. Place into the cast skillet. Sear for roughly 2 minutes, flip, then sear for another 2 minutes.
  7. Turn off the burner, and pour the sauce mixture directly into the cast iron pan with the meatballs. Transfer the entire pan to the oven.
  8. Cook the meatballs for an additional 15 minutes, until cooked thoroughly.