So, I’m not sure if you knew this, but the Super Bowl is this weekend!  Now I’m not really a die-hard football fan (GASP!), but I’m pretty happy to see the Seahawks back for the second year in a row!  My poor husband, who has grown to love American football, is over in Europe again this year during the Super Bowl.  Last year he watched part of the game in the middle of the night from his hotel room in France.  So this year, he will likely do the same while he’s in Germany.  I’ll be a nice wifey and set the DVR for him just in case.  🙂 If the hawks win again this year, I think that means it’s good luck for him to be out of the country, right?

Not sure I like that.

I made you some fun meatballs in time for the big game!  Yes, meatballs can be fun!  We’ve all had the BBQ sauce and grape jelly meatballs, and the sweet and sour meatballs, but I’m really loving these sweet and savory sauced up pork meatballs I came up with!  Citrus, ginger and garlic were just meant to be together.  And pork… well, you’ve got to know by now that I’m a fan!

Print Recipe

Orange-Ginger Meatballs

Prep Time15 mins

Cook Time35 mins

Course: Appetizer

Servings: 40 meatballs

Author: Suzie Bauer

Ingredients

• 2 lb Ground Pork
• 1 tsp Grated Ginger
• 4 cloves Garlic minced
• 1/2 cup Scallions sliced
• 1/4 cup Coconut Aminos
• 1/4 tsp Fish Sauce
• 1 tsp Sea Salt

Sauce

• 1 1/4 cup Fresh Orange Juice (about 3 oranges)
• Zest from 2 Oranges
• 1/2 cup Coconut Aminos
• 1/4 tsp Fish Sauce
• 1/2 tsp Ginger
• 1 small Onion diced
• 1 cup Bone Broth
• 1/2 tsp Red Pepper Flakes
• 1/4 tsp Sea Salt
• 3 Tbsp Arrowroot Flour
• 3 Tbsp Warm Water

Instructions

• Preheat the oven to 375 F.
• In a large mixing bowl, mix together the meatball ingredients using your hands.
• Roll the meatballs into about 1 1/2" balls and place on a baking sheet. You should get about 40 meatballs.
• Bake the meatballs for 30-35 minutes, or until the internal temperature has reached 165 F.
• While the meatballs are baking, combine all the sauce ingredients, except the arrowroot flour and warm water, in a medium sauce pan and bring to a low boil.
• In a small bowl stir together the arrowroot flour and warm water until smooth. Pour the mixture into the sauce pan and whisk until the sauce thickens. Turn to medium low and stir occasionally.
• When the meatballs are done, transfer them to a large serving dish and pour the sauce over them. Stir lightly to coat all of the meatballs with the sauce.

Notes

If not serving immediately, these meatballs can be transferred to a slow cooker set on warm until ready to serve.

Want to have this as an entree? Serve the meatballs over a bed of cauli-rice or sauteed cabbage!