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Paleo Peppermint Patties
In a large mixing bowl, combine ground pork, kosher salt, coriander, white pepper, fish sauce, toasted sesame oil, coconut aminos, grated ginger root, finely chopped cilantro and finely chopped scallion whites. (Note that I used my food processor to chop both the cilantro and scallion whites to save time.) Use your hands to combine the ingredients until just mixed. Try not to overwork the meat or it will get tough. Also, be sure when you add your powdered spices, sprinkle them around the bowl and don't just dump in one spot as it makes it more difficult to mix in.
Line two baking sheets with parchment paper. Use one for the raw meatballs and set one aside for the cooked meatballs. Begin rolling out the meatballs. I used a tablespoon measure as an approximate size.
Heat a large non-stick frying pan over medium heat. Once hot, begin adding meatballs (you will likely have to cook them in batches). Make sure that there is enough space around each meatball and the pan is not crowded or they will not brown.
Cook about 6 to 7 minutes per side, turning 3 times for a total of 18 to 21 minutes.
Remove to the remaining parchment lined baking sheet and continue with the next batch until all of the meatballs are cooked.