1/4cupgreen onions, diced smallabout 2 green onions
For the Chili Oil:
1/4cup avocado oil
1.5tspcoarsely ground sichuan peppercorns *see notes at the bottom
1tspcrushed red pepper flakesfor more mild, use 1/2 tsp or for spicy, use 1.5-2 tsp
1tsptoasted sesame oil
2green onions, thinly sliced (green part only)for serving
Make the Meatballs:
In a large bowl, combine the ground pork, ground chicken, kosher salt, black pepper, coconut aminos, garlic, green onions, rice vinegar and fish sauce. Using your hands, mix until well combined.
Using a 2-inch ice cream scoop, form the meatballs. Using your hands, work the meat until it is formed into a round circle. If the meatballs are difficult to roll, try wetting your hands to make it easier.
Heat a large non-stick skillet over medium high heat with avocado oil.
Gently place meatballs into the skillet and cook, until a golden brown crust has formed on all sides, flipping every 2-3 minutes and the meatballs are cooked through and no longer pink in the center. Transfer cooked meatballs to a clean plate and continue until all meatballs are cooked through.
After all the meatballs are browned, wipe the skillet clean.
Make the Chili Oil:
Heat the same skillet over medium-low heat. Add the avocado oil, garlic, chili flakes, sichuan peppercorns, coconut aminos, sesame oil, fish sauce and rice vinegar. Cook gently being careful not to burn, stirring, until the oil is very fragrant and the spices are toasted, 3 to 5 minutes.
Place the meatballs in a large bowl and drizzle with chili oil. Top with freshly chopped green onions. Serve and enjoy!
I grind my sichuan peppercorns in a coffee grinder. If you don't have one, place peppercorns in a plastic bag and whack with a meat mallet or back of a skillet until coarsely ground.