BIG NEWS, LADIES AND GENTS! I finally succeeded in making Paleo mayo after failing my first two attempts, so I can post this recipe without the guilty admission that the first time I made it I had to use some store-bought poison soybean oil mayo in the dipping sauce. (If it helps, please know that I hung my head in shame when I mixed it in.)
Thanks to Nom Nom Paleo’s helpful video and Crossfit for the arm stamina, I am now a mayo master! I think I am the only one who cares but I’ll wear that greasy badge with pride. (For anyone else who has failed, know this: my problem was that using a blender or food processor just spattered the egg yolk and didn’t mix it with the oil. An immersion blender would get the job done, but I don’t have one, soooo I suppose I better keep lifting if I want coleslaw or Asian meatball dipping sauce.)
In conclusion, these meatballs are flavor PACKED (ALL CAPS!) and quick to make. Give ‘em a try for a change from the saucy Italian variety.
Asian Pork Meatballs, from Health-Bent.com
- 1 lb ground pork
- 1 egg
- 1 egg yolk
- 1/2 c almond flour (Honeyville Farms is my favorite brand)
- 1 jalapeño, finely diced
- 1 t chili garlic sauce
- 2 green onions, finely chopped
- handful cilantro
- 1/4 t sesame oil
- 1/3 c mayo (recipe below)
- salt & pepper
- Preheat your oven to 350ºF.
- Add the ground pork, egg, egg yolk, and almond flour to a mixing bowl.
- Now, the rest of the ingredients (minus the mayo and sesame oil) are for both the meatballs and the dipping sauce. So halve up everything and mix one half in with the meatball mixture and the other half in with the mayo and sesame oil.
- Stick the dipping sauce in the fridge while we finish up with the meatballs.
- Line a baking sheet with a silicone mat or parchment paper. Use a small ice cream/cookie scoop to portion out the meatball mixture onto the baking sheet.
- Place the meatballs in the oven and bake until cooked through, about 15 minutes.
- Turn the oven on broil and brown the tops of the meatballs.
Mayonnaise, from Nom Nom Paleo
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1 1/2 teaspoon lemon juice
- 1 teaspoon white vinegar
- 3/4 cup macadamia nut oil, avocado oil, or walnut oil (you can use olive oil, too, if you don’t mind the strong taste)
- Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
- Add 1/4 cup of the oil in a VERY slow steady stream while whisking vigorously (~1 minute). To keep the bowl in place, you can put it on a rubber mat and tie a towel around the base. (I only used the towel and it stayed put while I whisked…and whisked, and whisked some more.)
- After the oil is incorporated, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (~30 seconds). Add the last 1/4 cup of oil all at once and whisk it to emulsify the mayo completely.
Nom Nom Paleo’s wonderfully helpful video: