The mayonnaise in these meatballs helps 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.
- 500 g pork shoulder mince
- 2 garlic cloves, crushed
- 1 small onion, very finely diced
- 1 large lime, zest and juice of
- 225 g tin water chestnuts, drained and very finely chopped
- 1 tbsp fresh ginger, (heaped) very finely chopped
- 1 tbsp gluten-free tamari sauce
- 1 tbsp Gluten-Free mayonnaise
- 2 cornflour
- ¼ tsp dried chilli flakes
For the sweet and sour vegetables
- 3 tbsp vegetable oil
- 1 medium carrot, peeled and sliced into very thin strips
- 2 Pak Choi, sliced diagonally
- 50 g baby spinach leaves
- 1 tbsp clear honey
- 2 tbsp gluten-free tamari sauce
- small lime, juice
- freshly milled black pepper
- In a big bowl, mix 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 to 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 to 3 minutes, then add the honey, tamari and lime juice and stir through.
- Season with pepper.
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