VIETNAMESE MEATBALLS

Steps:

• Preheat oven to 350 F. In a small bowl, whisk together the rice vinegar, coconut sugar, salt and sesame oil. In a large bowl, toss together the carrots and cabbage with the dressing until well coated. Cover with plastic wrap and refrigerate for at least 30 minutes. Stir together the mayonnaise and hot chili sauce in a small bowl until well-blended. Cover with plastic wrap and refrigerate until ready to use. In a large bowl, gently mix together the ground pork, basil, garlic, green onion, fish sauce, hot chili sauce, coconut sugar, tapioca flour and salt and pepper with your hands. Roll into sixteen 1-ounce meatballs and place on a baking rack over a foil-lined, shallow-rimmed baking sheet. Bake the meatballs for 20 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes. Divide the slaw equally between four plate, and top each with four meatballs. Drizzle with the spicy mayo, garnish with cilantro if desired, and serve.