Chia Seed Pork Meatballs with Spicy Ginger-Soy Glaze

Preheat your oven to 425 F. Line a rimmed baking sheet with a Silpat or parchment paper and set aside.

Place all the ingredients for the meatballs in a large bowl. Using your clean hands, mix all of the ingredients until well combined. (Kind of gross, but kind of fun.) Cover and refrigerate the pork mixture for 20 minutes to allow the chia seeds to work their gelling magic.

Use your hands to mold the pork mixture into 1-inch meatballs, and arrange them on the prepared baking sheet, making sure they aren’t touching. You should have approximately 20 meatballs.

Transfer the tray of meatballs to the oven and bake for 20 minutes or until lightly browned and cooked through.

In a small bowl, whisk together all of the ingredients for the glaze. Pour the glaze into a large non-stick pan over medium heat and keep it warm until meatballs are done. When hot, add the meatballs and toss to coat.

Serve meatballs warm over your stir-fried vegetables or noodles of your choice.