Pork, Leek, and Ginger Appetizer Meatballs


high quality oil, enough to coat the skillet
1⁄2 teaspoon
1⁄2 teaspoon
turmeric powder
1 teaspoon
five spice powder (*see note)
medium to large leeks (minced)
2 pounds
ground pork (or other ground meat)
2 tablespoons
tamari or coconut aminos, separated
splash of water to deglaze the pan
drizzle of sesame oil
minced parsley for garnish

Additional Notes

*Five Spice Powder: Commonly a mixture of star anise, cloves, Chinese cinnamon, sichuan pepper, and fennel seeds, but five-spice powder can also include anise seeds, ginger root, nutmeg, turmeric, amomum villosum pods, cardamom pods, licorice, orange peel, or galangal. (Information from www.thespruceeats.com)


Preheat oven to 350°F.                                                                                                     

In a skillet, heat the oil and add the spices, stirring for a few seconds until just becoming aromatic and bubbling. Then immediately add the leeks. Toss in fresh ginger, and stir fry until limp but not browned. Allow to cool.                                                                                                                                                                                             Mix leeks with eggs, meat, and 1 Tablespoon tamari or coconut aminos and a drizzle of sesame oil. Form appetizer balls. Place in a roasting pan and bake at 350° for 30 minutes.                                                                                                                                                                                                                                                                   Deglaze the skillet with a splash of water and another 1 Tablespoon tamari or coconut aminos. Pour the juices over the meatballs immediately before serving. Garnish with parsley.  (Recipe♦646)