It took everything in me to not eat all of these meatballs when they came out of the oven. They taste exactly like the inside of the wontons from my favorite Asian restaurant, but without the worry of questionable ingredients. If you love these as much as I do, make a double batch and place half in the freezer for a quick meal down the road.
Meatballs make a great meal prep option because they reheat well. These meatballs are Whole30 and Paleo compatible and a favorite on my house.
1. Preheat the oven to 400 degrees. In a medium bowl add the ground pork, green onion, shredded carrots, ginger root, garlic, 1 tablespoon of coconut aminos, sea salt, sesame oil, and fish sauce. Mix everything together until it's thoroughly combined.
2. Using a spring loaded ice cream scoop, form balls out the pork mixture and place them on a parchment-lined sheet pan.
3. Place the sheet pan in the oven and bake for 17-20 minutes. The meatballs should be cooked through and slightly golden when done.
4. In a small saucepan, combine the apricot preserves, ground ginger, water, and 1 tablespoon of coconut aminos.
5. Place the saucepan on medium heat and whisk together. Continue heating until the mixture is hot.
6. Serve with the wonton meatballs.
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