Asian Pork Meatballs + Charred Broccolini – Model Meals National

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Asian Pork Meatballs + Charred Broccolini

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Who doesn’t love a good meatball?! We’ve created just about every version you can think of the protein-packed bites, but these Asian Pork Meatballs are definitely one of our favorites. The Charred Broccolini on the side is the perfect complement, and makes this dish totally dinner-party ready. Plus, it satisfies that asian food craving without the usual takeout culprits (helloooooo MSG). Enjoy!!

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Serves Serves 3 to 4

 To feed a really hungry crowd or for meal prep leftovers throughout the week, double or triple the batch.

Asian Pork Meatballs

•  1 pound all natural pastured ground pork

•  1 tsp fresh grated garlic

•  1/2 tsp fresh grated ginger 

•  3/4 cup diced onion

•  2 tsp coconut aminos

•  1 tsp fish sauce 

(Whole30 fish sauce made with

only anchovy and sea salt) 

•  2 tsp sesame oil

•  1/2 tsp red chili flakes 

•  House made nut and seed butter

•  Salt to taste 


Ingredients for the Charred Broccolini 

• 12 oz Broccolini/ Broccoli rabe 

•  3 cloves Garlic, chopped 

•  1 whole Onion, chopped 

•  2 Tbsp Extra Virgin Olive Oil 

• Salt to taste 



1.  Before you start to cook, prep by preheating your over to 350F.

2.  While you wait for your oven to heat up, take this time to prep all your ingredients. 

3.  First, start by mining both the garlic and the ginger. 

4.  Next, move on to cutting the onion. For the onion we are going to use in the meatball mixture, dice the onion into small bite size pieces. For the second onion, (the onion that we are going to use for Part 2 of this recipe for the Charred Broccolini) but are going to prep during this step and julienne the onion. 

5.  How to julienne an onion: To julienne an onion, cut off the root end. (This is the only onion knife cut where you would actually cut off the root end at the beginning.) Cut off the stem end and peel the onion. Stand the onion on one of its ends, and cut it in half. Working with one half at a time, position the onion in the center of your cutting board cut side down and with one of its round edges facing your knife. Since the onion is round, angle your knife sharply and begin cutting matchstick-size pieces. Continue cutting in a radial manner, gradually changing the angle of the knife with each cut. By the time you reach the middle of the onion, your knife should be at a 90-degree angle to the cutting board. When you’re most of the way through, and it begins to feel a little unstable, flip over the onion. And start again. 

6.  Now that you have most of your ingredients properly prepped. It's time to start mixing! 

7.  Combine together the following in a large mixing bowl: Mix the ground pork with the garlic, ginger, red chili flakes, coconut aminos, nut butter, fish sauce, sesame oil and salt. (For the salt portion: we recommend the 5g per pound rule for a perfect and flavorful taste). 

8.  Mix until everything is combined but not over-mixed because that will make the meat tough.

9.  Rolls the pork mixture into balls. We use roughly a heaping tablespoon of pork per ball. 

10.  Arrange the meatballs on the baking sheet.

11.  Line a rimmed baking sheet with foil or parchment paper.

12.  Bake for 15-20 minutes or until completely cooked through.

Directions for the Charred Broccolini 


  1.  Trim ends off broccolini. 
  2. Blanch (boil) or steam broccolini for 2-5 minutes, then remove from water. 
  3. Next, submerge broccolini in ice water briefly (this step is optional; it will help retain the green color to make a prettier dish, but it is not necessary). 
  4. Remove from ice water and drain. 
  5. In a sauté pan, heat some extra virgin olive oil and allow pan to get nice and hot first. Then add the chopped garlic, julienne onions and broccolini. Add salt to taste.
  6. Cover and cook on medium heat for several minutes, tossing just a few times, until broccolini is charred or cooked to your liking. 
  7. Serve immediately and enjoy!

Bonus! You're in luck! 

We want you to have the full and complete recipe, that way your meatballs are as delicious as possible, the Model Meals way! Here’s a super quick how-to on how to make our famous Model Meals Nut and Seed butter used in the Asian Pork Meatballs recipe. 

1.  Prep your over to 300 degrees

2.  Place both sunflower seeds and almonds (about 1-1 1/2 cups of each) on a sheet tray and bake until a nice golden brown shade has occurred (about 10-15 minutes).

3.  Take the tray of sunflower seeds and almonds out of the oven and place into a blender or food processor to blend.

4.  Next, you're going to add olive oil by drizzling it in to the blender or food processor slowly, while continuing to pulse the nut mixture at the same time.

5.  Pulse oil and mixture and mix until nuts and olive oil are at a slightly chunky texture.

6.  Finish off with just enough salt to taste. Voilà 

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