You don’t need to feel bad about no longer being able to have chinese takeaway when you can make your own fresh and healthy alternative.
This pork satay meatball recipe is fragrant, fresh, creamy and filling. You could serve this up on it’s own with veg or even create your own candida friendly egg fried rice side dish. If you’re more of a noodle person, or just enjoy something lighter for dinner, then why not pair with some crunchy courgetti noodles instead?
Time to prepare: 30 minutes
Difficulty level: Easy
- One pack (454g) of organic pork mince – makes around 14 small meat balls
- 2 white onions, chopped
- 2 cloves garlic, crushed or chopped
- chopped ginger – I used frozen chopped ginger, around a tbsp worth
- 2 chopped green bell peppers
- 2 tbsp almond butter
- 1 tbsp coconut flour
- Juice of 1 lime
- Spices: 1/2 tsp chinese 5 spice, white pepper, mixed herbs, salt and pepper
- Chopped fresh parsley and spring onions to garnish
- Season the pork mince with salt and pepper
- Add the coconut flour to the mince and form the meat balls with your hands into around 14 small balls
- Pan fry the meat balls in some coconut oil until there is a golden seal around each one. Don’t move the meat balls around too much at the start as they will fall apart. Instead, gently turn them over with a pair of tongs.
- Once browned on all sides, set the meatballs aside on a plate
- If necessary, add more coconut oil to the pan and sautée the onions until soft for around 5 minutes
- Add the garlic, ginger, bell pepper and spices and sautée for another couple of minutes minute
- Deglaze the pan with some water and add the almond butter whhich will thicken the pan juices.
- Return the cooked meatballs to the pan and leave on a low simmer for 5 minutes to warm through. Keep adding water as an when required.
- Once cooked, turn off the heat squeeze in the lime juice and stir in a handful of fresh chopped parsley
- Serve with your favourite greens and sprinkle on some chopped spring onions
- If the sauce is too watery, add more almond butter to thicken it up
- You could also add coconut milk or almond milk for a saucier dish
- When forming the meat balls, if you wet your hands with water, it will stop the meat from sticking to your hands