Guest Post, Simone: Ginger Scallion Pork Meatballs

Wednesdays used to be our Guest Blogger Series day; but, there’s just so many new and wonderful Paleo and real-food bloggers out there that we’ve expanded our series. We hope you enjoy the new view points and unique content; if so, we encourage you to show these guest bloggers your support by visiting their blog and social media links at the end of this post!

This week we’re visited by Simone of Zenbelly, who made a big splash in the Instagram community and has only continued to wow foodies of all interests at her site. We happen to love Simone’s cleanly styled photography and spot-on recipes; we hope to one day eat at one of her Pop-Ups or catered events! Today Simone shares a bit of her catering wisdom by providing us with a recipe for Ginger Scallion Pork Meatballs, and makes suggestions for how the base ingredients could be altered to create a variety of dishes.


If meatballs wore hats, these would wear many.

This is one of those recipes that you can pull out at the last minute and whip up for lunch, dinner, a snack, or as hors d’oeuvres. My favorite kind of recipe is one that has big flavor with just a few ingredients. Bonus for minimal time spent. Double bonus for versatility. This recipe gets check marks for all of the above!

Are you still picturing a meatball wearing a fedora?

In all seriousness though, these have made an appearance at many parties that I’ve catered, and they’re always a hit. They are the perfect small bite. Flavor-wise, they pack a wallop. Best of all, they can be made ahead and they reheat beautifully, which is probably my #1 tip when it comes to entertaining: Make as much ahead of time as possible!

Some serving suggestions:

As hors d’oeuvres with toothpicks and a simple sauce of 2 parts coconut aminos to 1 part toasted sesame oil and a bit of grated fresh ginger. You can add honey and/or paleo friendly siracha to taste, if desired.


They make a great summer lunch with a light salad of thinly sliced cucumbers tossed with some ume plum vinegar (or your favorite variation), a drizzle of olive oil and fresh herbs such as cilantro, chives, and mint.


Or paired with cold sesame noodles: 4 ounces of sweet potato or kelp noodles tossed with 2 T tahini, 1 T coconut aminos, 1 T sesame oil, some grated ginger, and a dash of siracha if you like them spicy.


They also happen to taste a lot like the inside of a wonton, so are great in bone broth. And I’d be lying if I said I never ate them cold, straight out of the fridge.


Ginger Scallion Pork Meatballs

Makes about 20 small meatballs

  1. Preheat oven to 425. Lightly grease a sheet pan with coconut oil or lard.
  2. In a medium bowl, combine the coconut aminos, sesame oil, fish sauce, ginger, and coconut flour. Whisk to combine.
  3. Add the ground pork and scallions and mix with your hands until incorporated.
  4. Form into 1-1 1/4 inch balls. Dampen your hands if the mixture is sticky. Place the meatballs on the prepared baking sheet.
  5. Bake for 20 minutes, until cooked through and golden.




Simone Shifnadel is a self taught chef who has been in the culinary world for a decade and a half. She is the chef and owner of Zenbelly Catering, a 100% gluten-free catering company that specializes in paleo cuisine.

Since embracing the paleo lifestyle, Simone has seen drastic improvements in her health; she no longer experiences near constant brain fog, migraines, and lethargy. Her blood sugar levels have stabilized and her skin has drastically improved. Experiencing how going mostly paleo has turned her health around has made Simone passionate about nutrition. She believes that when the focus is on quality fresh ingredients, there is nothing restrictive about this way of life.

After cooking all day in the catering kitchen, Simone truly values meals that can be made at home in a flash. She shares her favorite recipes on her blog, zenbellyblog.com. There, Simone’s focus is on demonstrating just how simple and beautiful eating well can be.

Facebook: https://www.facebook.com/Zenbelly.Catering
Twitter: @zenbellysf
Pinterest: http://pinterest.com/zenbelly/
Instagram: http://instagram.com/zenbellysf

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  • glutenfreeeasily

    Those look outstanding! Love Simone’s recipes! 🙂

  • Tina

    yummmmm can’t wait to make!

  • Cassidy

    What are the odds I could throw these in a crock pot? Would they dry out?

  • Angela Lilley Bennett

    These are fantastic. I’m so glad I made a double batch!

  • Tabitha Hbrook

    Looks so delish!

  • Darla

    Had excellent results incorporating this dish, along with a few other paleo and 21 DSD modified recipes, into an Asian inspired meal Super delish! http://growfromwithin.wordpress.com/

  • Stacey Chevalier Kerr

    This is a great recipe. I’ve made it twice already. The meatballs are good both warm and cold. I like them with a bit of sriracha on the top (there’s a brand at Whole Foods that’s paleo enough for my needs). These are a great staple fridge item to pull from for breakfasts and lunches. I need to remember to double the recipe next time.

  • Jennifer

    I made these tonight (followed the recipe exactly), and they were amazing! My 17 year old rushed down the stairs yelling, “whatever you are making I have to have NOW!” Thank you so much for sharing!!!!

  • aggiegurl33

    Made these today for my toddler and they were very yummy with the suggested dipping sauce added in honey, sriracha and lime juice! I think the meatballs could use a little bright note and will probably add a bit more ginger and lime zest in next time I make them.

  • Meghan

    Hi– I just made these. They taste wonderful, but the shape fell apart. What can I do to help them stay like a meat ball? Add an egg?

  • Kelli

    We LOVE these! I wish I had made a double (our triple) batch. Exactly what I was craving!

  • Sarah

    Wow, these were so simple, but SO DELICIOUS.

  • Jennifer

    These were great! Tasted just like the inside of a wonton! My fiance ate a dozen of these by himself. So glad I made a double batch 🙂 We served them with baby bok choy and kimchi as sides