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Gluten Free
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
Servings 4
Calories 556 kcal
Prep Time25 mins
Cook Time15 mins
Total Time40 mins

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.
Course Main Course
Cuisine Asia, ITV This Morning, Summer
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