Easy Sweet & Sour Meatballs with Honey, Ginger & Lime

2.9/5 rating (9 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Easy Sweet & Sour Meatballs with Honey, Ginger & Lime


  • 500g pork shoulder mince
  • 2 garlic cloves, crushed
  • 1 small onion, very finely diced
  • Zest and juice of 1 large lime
  • 225g tin water chestnuts, drained and very finely chopped
  • 1 heaped tablespoon very finely chopped fresh ginger
  • 1 tablespoon gluten-free tamari sauce *
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons cornflour
  • 1/4 teaspoon dried chilli flakes
  • For the sweet and sour vegetables
  • 3 tablespoons vegetable oil
  • 1 medium carrot, peeled and sliced into very thin strips
  • 2 Pak Choi, sliced diagonally
  • 50g baby spinach leaves
  • 1 tablespoon clear honey
  • 2 tablespoons gluten-free tamari sauce
  • Juice of 1 small lime
  • Ground black pepper

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  • The mayonnaise in these meatballs helps to keep them juicy but not fatty, while the vegetables are seasoned with tamari, honey and pepper, with no additional salt. I also like to eat them lightly chilled in a salad.
  • In a big bowl, mix together 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 8–10 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 2–3 minutes, then add the honey, tamari and lime juice and stir through.
  • Season with pepper.

Phil's Tips

* Tamari is a Japanese soy sauce with a darker colour and richer flavour than Chinese soy sauce. It is also less salty, making it good for dipping. Unlike soy sauce, tamari uses little to no wheat so is a good alternative to make Asian recipes gluten-free. Always check the label to make sure the brand you are buying is gluten-free.

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