Banh Mi Meatballs W/ Napa Cabbage Lettuce Cups

🧂 Ingredients

• 1 lb. ground pork
• 1 lb. ground pork sausage
• 4 oz. pate
• ⅓ cup thinly sliced scallions
• 2 tablespoon Sambal Oelek
• 2 tablespoon minced garlic
• 2 tablespoon chopped cilantro
• 2 tablespoon chopped mint
• 1 tablespoon Dijon mustard
• 1 tablespoon DAK's Asian Zing
• 1 tablespoon Alternasweets Ketchup
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos
• Ingredients:
• ¼ cup rice wine vinegar
• Juice of 1 lime
• 1 tsp fish sauce
• 4 oz carrot julienned
• 6 oz diakon radish julienned
• ⅓ cup mayonnaise
• 2 tablespoon Sambal Oelek
• 2 tablespoon Alternasweets ketchup
• 1 tsp Dak’s asian zing spice
• 1 tsp coconut aminos

Instructions

• 1 Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl
• 2 Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to
  combine.
• 3 Add in pate, ground pork and pork sausage. Combine all ingredients by hand or
  using paddle with a stand mixer until you have mixture is fully combined. Don’t
  over mix into a paste.
• 4 Ball up into about 16 meatballs and place on a sheet pan. Bake at 400 for about
  25 minutes until meatballs have reached an internal temperature of 160 degrees
  F.
• 5 Julienne carrots and diakon and place in a bowl, toss with remaining ingredients
  and store in the fridge.
• 6 Mix ingredients until combined.

Nutrition Info