"Larb" Style Pork Meatballs

We developed this recipe for those times when you're craving that classic Isaan larb flavor. (And if you're like us, this is pretty often!) But - we've upgraded the ingredients in true Paleo Robbie style. These meatballs are made with pasture-fed pork from high welfare Thai farms and seasoned with only fresh herbs, Red Boat fish sauce, and sea salt. No gluten, cheap oils, or additives, just real food. Goes great as a main protein option for a full lunch or dinner, or just heated up as a snack. Reheating Instructions: For best results remove the bag from the freezer and allow them to thaw in the fridge overnight. If you're in a rush you can place the bag under running water for about 30 minutes to 1 hour until thawed. Microwave Remove the meatballs from the bag and place them on a microwave-proof plate, or cut a slit on the bag and place it in the microwave. Heat on medium-high for 2 - 3 minutes, until heated through. Oven Preheat the oven to 160c. Remove the meatballs from the bag and place them on an oven-proof dish or tray. Place the wings in the middle rack for 10 - 15 minutes till heated through. Airfryer Place the meatballs into the air fryer a few pieces at a time (don't crowd the pan) and fry it at 170c for 5 minutes. Ingredients: Free-range pork, coriander, onion, chili, Red Boat fish sauce, fleur de sel, black pepper.