Pork Gyoza Meatballs and Cabbage Cauli-Fried Rice

Meatball Ingredients:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or soy sauce
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda

Dipping Sauce:

1/4 c coconut aminos or soy sauce

1/4 c rice wine vinegar
1 scallion, very thinly sliced
1/2 teaspoon grated fresh ginger root
1/4 teaspoon crushed red pepper flakes

Cabbage Cauli-fried Rice

1/2 head cauliflower, grated

Remaining cabbage, shitake, and water chestnuts not used in meatballs

Meatball Directions:

Saute cabbage and mushrooms with coconut aminos. Let cool. 

Add cooled cabbage and mushrooms to remaining ingredients in a bowl (all but water, cream of tarter and baking soda). Combine water, cream of tarter and baking soda in a separate bowl and let it fizz up then add to meatball mixture. 

Throw bowl into the fridge for about 15 minutes to chill and then roll into 16 1 Tbs meatballs. 

Cook in a 400 degree oven for 25 minutes. 

Cabbage Cauli-fried Rice:

Saute cabbage, mushrooms, and water chestnuts in a hot wok. Add 1 Tbs water to help steam cabbage. When wilted, add cauliflower and stir until desired consistency. 

Notes:

The combo of water, cream of tarter, and baking soda was a paleo trick to mimic breadcrumbs I read about in Well Fed. Worked out really well. 

Meatballs and dipping sauce from: http://theclothesmakethegirl.com/2014/03/27/gyoza-meatballs/