Ingredients
- 1 small onion very finely chopped
- 1 heaped tbsp fresh ginger very finely chopped
- 1 small can water chestnuts, drained, very finely chopped
- 2 cloves garlic, crushed
- zest juice 1 large lime
- 1 tbsp soy or tamari gluten free soy sauce
- 1/4 tsp dried chilli flakes
- 1 tbsp any mayonnaise
- 2 tsp cornflour
- 500g shoulder of pork mince
- 2-3 tbsp any oil
- 1 carrot, very finely sliced into thin strips
- 2 pak choi, sliced, long diagonals
- 50g baby spinach leaves
- 50g baby spinach leaves
- 1 tbsp runny honey
- 2 tbsp soy or tamari gluten free soy sauce
- juice 1 small lime
- pepper
Method
- Mix all the ingredients together really well.
- Roll into balls the size of a 50p coin, then chill really well.
- Heat the oil in a wok and add the meatballs and gently cook for 8-10 minutes, turning occasionally so you have a nice glaze.
- Once cooked remove the meat balls and keep warm.
- Add a touch more oil and re heat.
- Add the carrot, pak choi and spinach and wilt for 2-3 minutes, add the honey, soy or tamari gluten free soy sauce and swirl through, season with pepper.
- Add the meatballs back, stir through and serve.
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