Here’s a good, but complicated recipe. However, it’s worth the work! We borrowed this recipe from Mary’s Whole Life.

Ingredients:

Asian Pork Meatballs:

• 1 lb ground pork
• 1 egg
• 1/4 cup almond flour
• 1 tbsp coconut aminos
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp crushed red pepper

Fried “Rice”:

• 2 tbsp sesame oil
• 1/2 onion diced
• 2 cloves garlic minced
• 1 12 oz bag frozen cauliflower rice pound on it so there are no large chunks!
• 1 bag coleslaw mix (green cabbage, purple cabbage, carrots)
• 1/4 cup coconut aminos
• 1/2 tsp sea salt more or less to taste

Sticky Sauce:

• 3/4 cup coconut aminos
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1/2 tsp Fish Sauce
• 1/2 tsp ground ginger
• 1 tbsp honey omit
• 2 tsp arrowroot powder
• 2 tbsp water

Garnish:

• diced green onion
• sesame seeds

Directions:

• Preheat your oven to 400. Line a rimmed baking sheet with parchment paper. Combine all of the meatball ingredients in a large bowl and mix well using your hands. Form into 2 inch meatballs. You should have 12 total per lb of pork. Place the balls on the baking sheet, and bake for 20 minutes.
• Meanwhile, gather your fried “rice” ingredients. Heat a large skillet over medium high heat and add in the onion and garlic. Saute for 2-3 minutes until fragrant. Add in the frozen cauliflower rice, coleslaw mix, coconut aminos, and salt. Stir to combine. Cover and let it cook, stirring occasionally, for 5-7 minutes.
• While the fried “rice” is cooking, add all of the sticky sauce ingredients (except for the arrowroot/water mixture) to a small saucepan. Mix the arrowroot powder and water together in another small bowl. Bring the sauce ingredients to a boil, then whisk in the arrowroot slurry mixture. Keep whisking for approximately 1 minute until thickened. Set aside until you’re ready to use it.
• Take the meatballs out of the oven and serve them over the fried “rice” with the sauce spooned over top. Add green onions and sesame seeds, if desired!