You will love this meatball recipe! It’s tasty and makes a quick dinner – just add some veggies as a side dish.

Plus, once you get the meatballs formed, it’s basically effortless. Simply pop them in the oven and cook until done. You can eat them as-is or smothered with the sauce.

Cilantro Pork Meatballs
(Makes 4 servings)

½ pound (225 g) ground pork
½ pound (225 g) ground ground beef or bison
⅓ cup (80 g) canned water chestnuts, rinsed, drained and finely chopped
⅓ cup (16 g) chopped fresh cilantro
¼ tsp Himalayan rock salt

For sauce:
1 cup (250 ml) full fat coconut milk
½ cup (20 g) chopped fresh cilantro
2 tbsp extra virgin olive oil
2 tbsp lime juice
Pinch crushed red pepper flakes
Himalayan salt and pepper to taste

Preheat oven to 375ºF (190ºF) and line a small baking sheet with parchment paper.

Combine pork, veal (or beef), and water chestnuts. Scoop 2 tbsp. out at a time and shape into balls, transferring to prepared baking sheet.

Bake until cooked through, about 15 minutes.

Meanwhile, stir together coconut milk, cilantro, olive oil, lime juice, red pepper flakes, salt and pepper. Serve over meatballs. Enjoy!

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