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Asian Meatballs with Cauliflower Rice

Makes 2 Servings

Macros: 375 Cal, Fat 26g, Carbs 12g, Fibre 4g, Protein 25g


227 grams Lean Ground Pork

1 1/2 tsps Sesame Oil

1 1/2 tsps Coconut Aminos

1 Garlic (cloves, minced)

1 1/2 tsps Ginger (peeled and grated)

1 1/2 stalks Green Onion (chopped)

Sea Salt & Black Pepper (to taste)

1/2 head Cauliflower (medium)

2 tbsps Sesame Seeds


  1. Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment.

  2. In a mixing bowl, combine the ground pork, sesame oil, coconut aminos, minced garlic, ginger, 1/2 the green onion, salt and pepper. Mix well and roll mixture into 1.5-inch balls.

  3. Place the meatballs on the baking sheet and place in oven for 30 minutes. While the meatballs are cooking, grate your cauliflower to make cauliflower rice.

  4. To serve, divide the cauliflower rice between bowls and season with a little extra coconut aminos. Top the cauliflower with meatballs, sprinkle with sesame seeds, and remaining green onion. Enjoy!


Coconut Aminos: A soy sauce alternative you can find at many grocery stores, usually in the health food aisle. It can be replaced with tamari or regular soy sauce.

More Carbs: Serve with rice or noodles.

Serving Size: There are about 3 meatballs per serving.

Leftovers: Keeps well in the fridge for up to 3 days.

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