Asian pork meatballs – delicious served with rice and they’re also really yummy with some stir-fried veggies and noodles (or on skewers as party food).
Asian pork meatballs
What we eat around here is influenced by a few factors.
Primarily it’s health.
Health for me doesn’t mean diet food or leaves and or fad stuff.
Health means eating real food.
That’s it – real food or in Instagram talk #jerf (just eat real food).
We’re pretty budget conscious but also wherever possible I try to buy organic or pesticide/hormone/antibiotic free.
I also do my best to support the little guys like our local farmers.
Try out this low-calorie beef and vegetable meatloaf.
It’s often a big internal struggle between budget and local and meeting my nasty-free criteria but often all these criteria can be met by buying locally or direct from the farmers.
I love our Sunday morning tradition of visiting our local Noosa Farmers Markets.
We’re on a first-name basis with lots of the stall holders and these days it’s nice to shop somewhere that seems ‘normal.’
Having the kids involved in the food shopping & teaching them about the food & where it comes from is a big priority around here.
The kids also love that the stallholders usually give them freebies (which usually leads to me buying more of the thing – well played stallholder, well played).
I had to start giving them their own budget so I don’t go broke.
I based these roughly on my gyoza recipe and they were delicious.
Really really tasty – enough to hold their own as cocktail food with a dipping sauce.
I served them with rice and a pretty poor excuse for a salad but they’d also be really yummy with some stir-fried veggies and noodles.
They freeze well too so you could make up a big batch and portion them out.
Freeze them cooked for a super-quick meal. Enjoy!
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Asian pork meatballs
- 400g (14oz)lean pork mince
- 2 shallots, very finely sliced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 3cm piece ginger, peeled, grated
- 2 garlic cloves, crushed
- ¼ cup White Vinegar
- Pinch of raw sugar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- ½ cup olive oil
- Pre-heat the oven to 180C fan-forced and line a baking tray with baking paper.
- Combine all the ingredients and using a teaspoon of mixture at a time, roll into balls and place on the baking sheet.
- Bake for 20-25 minutes or until cooked through.
- To make the sauce, combine all the ingredients in a saucepan until the sugar is dissolved. It can be stored in a jar in the fridge.
- Serve the meatballs with rice, Asian veggies and sauce.
About The Author
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
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They sound delish! I’m all over Asian flavours! I’m curious though; I’ve never made meatballs without some kind of breadcrumbs. Do these meatballs hold together okay without them?
They seemed to Alison. You can always add some if you think it needs them but mine seemed to do ok.