Pork & Vegetable Meatballs with a Creamy Cashew Sauce

Pork Meatballs

• 2 lbs. ground pork
• 1 egg
• 1 small yellow squash, shredded
• 1 C shredded carrots
• 3 green onions, thinly sliced
• 5 garlic cloves, minced
• 1 T ginger root, minced
• 1/3 C cilantro, roughly chopped
• 1/4 C basil, roughly chopped
• 1 tsp sea salt

Creamy Cashew Sauce

• 3 garlic cloves, minced
• 1 tsp ginger root, minced
• 1 T shallots, minced
• 1 T avocado oil
• 1 C full fat coconut milk
• 1/3 C cashew butter
• 3 T coconut aminos
• 1 tsp fish sauce
• 1 T rice vinegar
• 1 T lime juice

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1. Preheat the oven to 400 degrees. Using a kitchen towel or cheesecloth, wring the excess water from the shredded yellow squash.
2. In a large bowl combine the ground pork, egg, shredded squash, carrots, green onions, garlic, ginger, cilantro, basil, and sea salt. Mix everything thoroughly. Line a sheet pan with parchment paper.
3. Using a spring loaded ice cream scoop, make balls from the meat mixture and place them on the sheet pan. Once all the pork has been made into meatballs, Place the sheet pan in the oven and bake for 17-20 minutes.
4. In a small saucepan on low heat, add the avocado oil, garlic, ginger, and shallot. Sauté the mixture until fragrant and the shallots are translucent for about 2-3 minutes.
5. Add the coconut milk, cashew butter, coconut aminos, fish sauce, rice vinegar, and lime juice. Whisk until everything is fully combined. Continue occasionally stirring until the sauce is hot.
6. Serve the sauce with the meatballs.