Ginger Scallion Meatballs with Miso Carrot Dipping Sauce | Easy, Thyroid-Friendly & Gut-Healthy!

panko breadcrumbs

🥗Healthier: oats

💰Cheaper: regular breadcrumbs

Oats provide a gluten-free option while regular breadcrumbs are often less expensive.

white miso

🥗Healthier: yellow miso

💰Cheaper: soy sauce

Yellow miso is a good substitute with similar flavor, while soy sauce is cheaper but alters the taste.

Start by making the miso carrot dipping sauce.

Combine 2 tablespoons of avocado oil, 2.5 tablespoons of seasoned rice vinegar, 1.5 teaspoons of mirin, and 1.5 teaspoons of toasted sesame oil in a high-powered blender or food processor.

Add 0.5 cup of grated carrots, 0.25 cup of diced celery, 0.25 cup of chopped apple, and 1 tablespoon of finely minced fresh ginger to the blender.

Add a pinch of white pepper and 1.5 tablespoons of chickpea miso to the mixture.

Blend until velvety smooth, adding water if needed to thin it out.

Taste the sauce and adjust seasoning if necessary, then pour it into a jar and set aside.

In a large mixing bowl, combine 2 tablespoons of chopped fresh ginger, 1 tablespoon of finely minced garlic, and 3 chopped green onions.

Add 2 tablespoons of fish sauce, 0.25 teaspoon of fine white pepper, and 0.5 teaspoon of fine sea salt to the bowl.

Chop 1 cup of fresh cilantro and add it to the mixture.

Stir to blend everything together, then add 1 pound each of pasture-raised ground chicken and pasture-raised ground pork.

Mix the meat with your hands, optionally wetting or oiling your hands to prevent sticking.

Roll the mixture into 1-inch balls and place them on a rimmed baking sheet.

Brush the tops of the meatballs with avocado oil for a nice sheen.

Broil the meatballs in the oven until they are browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens