Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl
Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to combine.
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.
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.
Pickled Diakon & Carrot
Julienne carrots and diakon and place in a bowl, toss with remaining ingredients and store in the fridge.