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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- 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.