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 added salt. I also like to eat them lightly chilled in a salad
Ingredients
- 500 g shoulder of pork mince
- 2 garlic cloves, crushed
- 1 small onion , very finely diced
- zest and juice of 1 large lime
- 225 g water chestnuts, (1 small tin) drained, very finely chopped
- 1 tbsp fresh ginger, heaped, very finely chopped
- 1 tbsp soy or tamari gluten free soy sauce
- 1 tbsp Gluten-Free mayonnaise
- 2 tsp cornflour
- 0.25 tsp dried chilli flakes
For the sweet and sour vegetables
- 3 tbsp any oil
- 1 medium carrot, very finely sliced into thin strips
- 2 pak choi, sliced, long diagonals
- 50 g baby spinach leaves
- 50 g baby spinach leaves
- 1 tbsp clear honey
- 2 tbsp soy or tamari gluten free soy sauce
- juice 1 small lime
- Ground pepper
Instructions
- Mix all the meatball ingredients together really well.
- Roll into balls the size of a 50p coin, then chill.
- Heat 2 tablespoons oil in a wok, add the meatballs and cook gently for 8-10 minutes. Turn occasionally to get a nice glaze all over.
- Once cooked, remove the meatballs and keep warm.
- Add the remaining oil to the pan. Add the carrot, pak choi, spinach and wilt for 2-3 minutes. Next, add the honey, soy or tamari gluten-free soy sauce and swirl through, season with pepper.
- Add the meatballs back, stir through and serve.
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Nutrition Facts
Easy Sweet and Sour Meatballs with Ginger & Lime
Amount per Serving
Calories
556
% Daily Value*
Fat
35
g
54
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
109
mg
36
%
Sodium
420
mg
18
%
Potassium
1753
mg
50
%
Carbohydrates
28
g
9
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
