Ingredients
- 500g pork shoulder mince
- 2 garlic cloves, crushed
- 1 small onion, very finely diced
- Zest and juice of 1 large lime
- 225g tin water chestnuts, drained and very finely chopped
- 1 heaped tablespoon very finely chopped fresh ginger
- 1 tablespoon gluten-free tamari sauce *
- 1 tablespoon gluten-free mayonnaise
- 2 teaspoons cornflour
- 1/4 teaspoon dried chilli flakes
- For the sweet and sour vegetables
- 3 tablespoons vegetable oil
- 1 medium carrot, peeled and sliced into very thin strips
- 2 Pak Choi, sliced diagonally
- 50g baby spinach leaves
- 1 tablespoon clear honey
- 2 tablespoons gluten-free tamari sauce
- Juice of 1 small lime
- Ground black pepper
Method
- The mayonnaise in these meatballs helps to keep them juicy but not fatty, while the vegetables are seasoned with tamari, honey and pepper, with no additional salt. I also like to eat them lightly chilled in a salad.
- In a big bowl, mix together all the ingredients for the meatballs really well.
- Roll into balls the size of a 50p coin, then chill really well.
- Heat 2 tablespoons of the oil in a wok, add the meatballs and cook gently for 8–10 minutes, turning occasionally to get a nice glaze all over. Once cooked remove from the pan and keep warm.
- Add the remaining oil to the pan. Add the carrot, Pak Choi and spinach, and wilt for 2–3 minutes, then add the honey, tamari and lime juice and stir through.
- Season with pepper.
Phil's Tips
* Tamari is a Japanese soy sauce with a darker colour and richer flavour than Chinese soy sauce. It is also less salty, making it good for dipping. Unlike soy sauce, tamari uses little to no wheat so is a good alternative to make Asian recipes gluten-free. Always check the label to make sure the brand you are buying is gluten-free.
