Servings: 6

FOR THE MEATBALLS: subheading: FOR THE MEATBALLS:
1 pound ground pork 1 pound ground pork
3 green onions, finely minced (reserve a few teaspoons for garnish) 3 green onions, finely minced (reserve a few teaspoons for garnish)
3 tbsp chopped fresh cilantro leaves, divided 3 tbsp chopped fresh cilantro leaves, divided
2 tsp soy sauce 2 tsp soy sauce
1½ tsp ground ginger 1½ tsp ground ginger
1½ tsp toasted sesame oil, divided 1½ tsp toasted sesame oil, divided
1 tsp garlic powder 1 tsp garlic powder
1 egg, lightly beaten 1 egg, lightly beaten
a pinch of red pepper flakes (optional) a pinch of red pepper flakes (optional)
¾ tsp sea salt ¾ tsp sea salt
¼ tsp pepper ¼ tsp pepper
FOR THE AÏOLI: subheading: FOR THE AÏOLI:
1 tbsp white miso paste 1 tbsp white miso paste
6 tbsp mayonnaise 6 tbsp mayonnaise

Preheat the oven to 375°F (190°C).
Line a rimmed baking sheet with parchment paper or aluminum foil.
In a medium bowl, combine the pork, green onions, half of the cilantro, the tamari, ginger, two-thirds of the sesame oil, and the garlic powder, egg, pepper flakes, salt, and pepper. Mix completely.
Using a small scoop or wet fingers, shape 2-tablespoon portions of the mixture into 18 balls about 1½-inches in diameter (about 1 ounce each). Space the balls on the prepared baking sheet.
Bake, turning once during cooking, until the meatballs are deep golden brown and firm when pressed with a finger, 16 to 18 minutes.
Meanwhile, prepare the aioli: subheading: Meanwhile, prepare the aioli:
In a small bowl, whisk together the miso and mayonnaise along with the remaining sesame oil and chopped cilantro. Scrape into a small bowl and set aside.
Transfer the cooked meatballs to a serving plate, garnish with reserved green onions and serve the aioli on the side.