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Gluten Free
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.
Servings 4
Calories 360 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Easy Sweet & Sour Meatballs with Honey, Ginger & Lime
Amount per Serving
Calories
360
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
51
mg
17
%
Sodium
 
1134
mg
49
%
Potassium
 
1572
mg
45
%
Carbohydrates
 
27
g
9
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork
Course Main Course, Pork
Cuisine Asia, ITV This Morning, Summer
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