Peel and finely dice the jicama into small cubes. The smaller the better.

Cut off the white part of green onions and finely sliced. Slice the stems and set aside.

In a large bowl, add in the ground pork, jicama, finely sliced white part of green onions, garlic, fish sauce, tapioca starch, kosher salt and ground black pepper.

Using your hands, mix until well combined. You want the meatball mixture to be sticky.

Use a medium sized cookie scoop, scoop the pork mixture and form meatballs. If you don’t have a medium cookie scoop, scoop about 1-1 ½ tbsp of pork mixture to form meatballs.

Set aside until ready to use.

Preheat a large skillet over medium-high heat with avocado oil.

Add in the garlic cloves and tomato paste and saute for about 20 seconds.

Next, mix in the diced tomatoes, applesauce, fish sauce, Bare Bones Chicken Broth, and ½ cup water.

Bring to a boil and then lower heat to medium-low and simmer for about 5 minutes covered.

Remove the lid, make room in the skillet by pushing the tomatoes to the edge to form a well, and then gently add the meatballs.

Cover the skillet, cook for 5 minutes, and then flip the meatballs to cook for an additional 5 minutes. Repeat this process until meatballs are cooked through.

Once meatballs are cooked through, remove from skillet.

Combine the tapioca starch with 2 tsp of water. Add the tapioca starch mixture to the skillet, stir and simmer for an additional 5 minutes or until sauce has thickened.

Spoon tomato sauce over meatballs. Serve and garnish with green onion stems.