Ingredients
- Meatballs
- 1 lb pork
- 6-8 large shrimp, minced
- 1/8 c green onion, chopped
- salt and pepper to taste
- 1 T garlic, minced
- 1 T ginger, minced
- 2 drops fish sauce
- 2 T coconut aminos
- 2 T duck fat
- Broth
- 2 quarts chicken stock
- 2 T coconut aminos
- 3 drops fish sauce
- salt and pepper to taste
- 1/4 c green onions
Preparation
Step 1
Preheat oven to 350. Combine all the ingredients minus 1 T of coconut aminos and duck fat.
Form into small 3/4 in balls and place them on a parchment lined baking sheet. Bake the meatballs for 15 min.
In a large skillet heat the duck fat over medium heat. Fry the meatballsin the duck fat until they are brown on all sides. SPlash the meatballs with additional about 1 T coconut aminos. Once the meatballs are brown, remove them from heat.
For the broth, in a large saucepan, bring the chicken stock to a boil. Ad the remaining ingredients except the green onions. Stir to combine and continue to boil. Add the meatballs to the roth, along w/the green onions and stir. Boil for about 5 min, reduce heat to low and cover.
Simmer for at least 1 hour or until you are ready to serve (whichever comes first).