Step 1

Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl

Step 2

Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to combine.

Step 3

Add in pate, ground pork and pork sausage. Combine all ingredients by hand or using paddle with a stand mixer until you have mixture is fully combined. Don’t over mix into a paste.

Step 4

Ball up into about 16 meatballs and place on a sheet pan. Bake at 400 for about 25 minutes until meatballs have reached an internal temperature of 160 degrees F.

Step 5

Julienne carrots and diakon and place in a bowl, toss with remaining ingredients and store in the fridge.

Step 6

Mix ingredients until combined.