Gluten-Free Hoisin Pork Meatballs with Bok Choy Slaw
Here, irresistibly sweet ’n’ savory, these gluten free meatballs are served over equally flavorful slaw.
Hoisin Pork Meatballs with Bok Choy Slaw Gluten-Free Recipe
You can also make the meatballs half the size (they’ll cook in half the time) and serve them solo with toothpicks for a winning appetizer.
Servings 4
Ingredients
- 1 pound ground lean pork
- 6 green onions, thinly sliced, divided
- 1 clove garlic minced
- 1 inch knob fresh ginger, peeled and grated or finely minced (about 1 tablespoon)
- 1/2 cup gluten-free panko breadcrumbs
- 2 tablespoons tamari, divided
- 4 tablespoons gluten-free hoisin sauce, divided
- 1 egg
- Kosher salt and freshly ground pepper
- 1 pound full-size bok choy or baby bok choy, trimmed and very thinly sliced diagonally (about 6 cups)
- 2 carrots, peeled and coarsely shredded
- 3 tablespoons gluten-free sweet chili sauce, such as Mae Ploy brand
- 1 tablespoon rice vinegar
- 3 tablespoons canola oil, divided
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
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In a large bowl, combine the pork, about 2/3 cup sliced green onions, the garlic, ginger, and breadcrumbs.
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In another bowl, whisk together 1 tablespoon of the tamari, 2 tablespoons of the hoisin sauce and the egg, 1/2 teaspoon salt, and a few grinds of pepper. Pour the mixture over the pork and, with clean hands, mix just to combine.
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In a large bowl, add the remaining green onions, the bok choy, and the carrots.
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In a small bowl, whisk together the sweet chili sauce, vinegar, the remaining 1 tablespoon tamari, and 1 tablespoon of the canola oil. Set the dressing aside.
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Line a baking sheet with parchment paper. Using a small scoop or wet fingers, shape 2 tablespoons of the pork mixture into a ball, each 1-1/2 to 2 inches in diameter (about 18 balls). Reserve on the prepared baking sheet.
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In a large skillet over medium/medium-high heat, warm the remaining 2 tablespoons canola oil and swirl to coat. Working in batches, sear the meatballs in the hot oil on all sides, gently turning with a spatula or 2 spoons to keep their shape, until deep golden-brown and firm, 10 to 12 minutes. Transfer the cooked meatballs to a plate. When all the balls are cooked, add 2 tablespoons water to the skillet over medium heat, stir to release any brown bits from the pan, then swirl in the remaining 2 tablespoons hoisin sauce. Return the meatballs to the pan, toss to coat, and remove from the heat
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Pour the reserved dressing over the slaw and toss to coat. Transfer to a large platter. Top with the meatballs, sprinkle with sesame seeds, and serve.
Photography Erin Ng
