Honey Sriracha Meatballs and Ginger Braised Cabbage

IMG_0758I have had the biggest craving for Chinese food lately, and I blame the Orange Chicken recipe we made a few weeks back for this problem. It’s just too darn authentic and delicious! Last night I decided the craving had to be stopped.

In the past, I might have really given in to the calls of chicken and broccoli and egg rolls. And someday I might again. But last night, I knew I could satisfy my craving at home. And oh man, did I! My creation: Honey Sriracha Meatballs with Ginger Braised Cabbage.

I made some easy baked pork meatballs and then made a sweet and spicy honey sriracha sauce, inspired by the big bottle of sriracha I finally remembered to buy on a grocery store trip this weekend. The braised cabbage made a delicious bed for the meatballs and a great vehicle to soak up the sauce.

Honey Sriracha Meatballs 2

This was another hubby-approved meal. He concentrated so hard on eating he barely spoke. When he did, it was to talk about how awesome this meal was! My favorite quote of the night: “I can’t tell if you’re enjoying this as much as I am. Don’t you think this is awesome?!”

Love when I can make paleo meals he enjoys, especially because I know it would be a great option for the next time we have friends over.

Here’s how you can make this in your kitchen:

For the meatballs

  • 1 lb ground pork
  • juice of half a lime
  • 2 stalks green onion, chopped finely
  • 1 tsp fresh ginger, grated
  • 1 tbsp coconut aminos (or gluten-free soy sauce)
  • 1 egg, beaten
  • 2 tbsp arrowroot powder
  • salt and pepper, to taste

1. Preheat your oven to 350 degrees. While the oven is preheating, mix together all of the ingredients in a large bowl with your hands, combining all ingredients fully.

2. Form the meat mixture into 1-2 inch meatballs (the mixture should make about 18 meatballs) and place on a lightly greased baking sheet, making sure the meatballs are touching each other. Bake for 35 minutes, or until the internal temperature reaches 160 degrees. Once cooked, place the meatballs in a bowl and set aside.

For the cabbage

  • 2 tbsp coconut oil
  • 2 cloves garlic, finely diced
  • 1 tsp fresh ginger, grated
  • 1 head green cabbage, chopped into thin strips
  • 1 cup chicken broth

1. Melt the coconut oil in a large sauté pan. After the oil is melted, add the garlic and ginger and stir to coat in the oil. Add in cabbage and cook in the oil until the cabbage begins to wilt, about 2-3 minutes.

2. Pour the chicken broth into the pan and cover, removing the cover to stir the mixture occasionally (about every 2-3 minutes). Cook the cabbage for about 10 minutes and then remove the cover, cooking for another 3-5 minutes with the cover off, stirring often. This will let any excess liquid evaporate. **If at any point you don’t have enough cooking liquid, add some water to the pan. Keep warm in the pan over low heat while you make the sauce.

For the sauce

  • 1/3 cup coconut aminos (or gluten-free soy sauce)
  • juice of half a lime
  • 1/4 cup honey
  • 2-3 tbsp sriracha (depending on the spice level you want)
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp almond butter
  • chopped cilantro, for garnish
  • 1-2 tbsp arrowroot powder (plus 1 tbsp water)

1. Mix all of the sauce ingredients together in a bowl or measuring cup, whisking until combined and smooth. Pour about 1/3 of the sauce into the pan with the cabbage and stir to combine.

2. Pour the rest of the sauce into a small saucepan over medium heat, whisking occasionally until the sauce begins to thicken (about 2-3 minutes). In a small bowl or cup, combine 1 tbsp arrowroot powder with 1 tbsp water. Add the arrowroot mixture to the sauce, stirring to combine. The sauce should thicken quickly. Remove the sauce from the heat, and pour over the cooked meatballs, stirring to coat all of the meatballs.

3. Plate the meal by topping the cabbage with the meatballs. We added some chopped cilantro to the top of this dish, and wished we had some chopped almonds or cashews to put on top!

Honey Sriracha Meatballs

This. Was. Awesome. Definitely let me know if you try this!

4 thoughts on “Honey Sriracha Meatballs and Ginger Braised Cabbage

  1. Ashley says:

    I just finished eating these. This is AMAZING. I subbed in chicken and red cabbage, and my belly is so incredibly happy. I could taste every flavor – the sesame, the sriracha, the almond butter, the honey, the chicken, the ginger, the cabbage – EVERYTHING melded so well together. Thank you! Well done!

    Liked by 1 person

Have Your Say

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s