Pork + Lime Meatballs with Lime Tamari Maple Glaze | Gluten Free, Low FODMAP

I used to make a version of these, which were famous at BBQ’s and everyone would be happy that my ‘bring a plate’ was Pork and Lime Patties. The recipe came from a cookbook I had (still have) called A Taste of Indochina by Jan Castorina. They were sticky, zesty, savoury mouth fulls, but delicate, and had to be scooped and cooked at the BBQ. No rolling in advance, no baking in bulk and certainly they wouldn’t have frozen and reheated another time.

So I set about recreating that same flavour, but with all the aspects that I love about meatballs… easy to make, can use seasonal vegetables and herbs, bakeable, freezer-friendly, and most important, kid-friendly! This, my friends, is the winning recipe.

Now, you can use lime, or you can also make these with orange instead, just as good… but different, of course! The Lime Tamari Glaze is a great way to use up the lime juice, or orange juice, as just using the zest would be a waste! See recipe below… make it whilst the meatballs bake.

Pork + Lime Meatballs

MAKES

About 50 to 60, depending on how much mix you scoop out for each

INGREDIENTS

  • Small 2 x 2cm piece fresh ginger knob (about 1 tbsp once peeled & finely grated)
  • Zest of one Lime (or one small orange)
  • 2 cups of finely grated veges (about 1 small zucchini & 1 carrot)
  • 1/4 to 1/2 cup fresh chopped herbs (coriander, Thai Basil leaves or green ends of spring onions, or combination)
  • 1 free range egg
  • 1 tsp garlic infused oil
  • 2 tsp roast onion infused oil
  • 1 tsp sesame oil
  • 1 tbsp gluten free tamari sauce
  • 1 tsp fish sauce
  • 2 cups fresh gluten free bread crumbs (about 100gm of gluten free bread slices, grated)
  • 1 kg finely ground free range pork mince

OPTIONAL

  • 1 Red chilli or small piece of red Capsicum

METHOD

  1. Heat oven, to a moderate temperature (180 degrees C)
  2. Peel and then finely grate the ginger using a 2mm kitchen rasp
  3. Zest the lime (or orange) using a 2mm kitchen rasp.
  4. In a food processor, using a fine grate plate (2mm), finely grate the vegetables (or you can use a stand grater)
  5. Remove grate plate, and put in the chopping blade. You can leave the grated vegetables in, they will just get chopped finer, which is what we want.
  6. Add grated ginger, zest, herbs, egg, oils and sauces
  7. Process until just combined, using a silicon spatula to wipe down the sides of the processor
  8. Add the mince, and breadcrumbs
  9. Process until combined, trying not to over process the mince. You may need to move the mix around in your food processor, otherwise the bottom may get smooth and overmixed, but the top may not combine at all (or hand mix at this point, in a large bowl)
  10. Scoop out about 1 tablespoon amount of mix, then roll into balls (using wet hands if the mix is sticky, or use a small cookie scoop)
  11. Place into two large baking dishes (or bake in batches). You can fit quite a lot in. Just allow about 1cm between each, just enough so they are not touching. They will shrink a bit as they bake.
  12. Bake for 25 to 30 minutes in a moderate oven, until brown and cooked through (they can also be fried in a pan or on a BBQ)
  13. Serve with lettuce cups, rice or noodles, Thai Fried Rice and Sweet Chilli Sauce.

COOK ONCE, SERVE TWICE

  • They go great with Noodle Soup in a Jar or in Rice Paper Rolls for lunch the next day!
  • To freeze, allow to cool, then transfer into a freezer-proof container, using baking paper between layers. You can reheat from frozen, in a microwave dish, about 3 minutes for a small amount, up to 5 to 10 minutes for large amount.

FOR BURGER PATTIES

  • For burger patties, scoop out 3 to 4 tbsp. of mix, and flatten into burger patties, or use a patty maker. Cook on a bbq, grill or frypan for about 10 to 15 minutes, turning once, until cooked through. Makes 15 (from 3 to 4 tablespoon size scoops)

FOR MEATLOAF

  • Add all the mix into a loaf dish, or baking dish. Bake for 60 minutes, until cooked through.

NOTES

  • If you do not have 1 cup of gluten free bread crumbs, you can substitute 1 cup of cooked rice, or 1/2 cup of tapioca flour.
  • If you are new to a Low FODMAP Way of Eating, check out my Beginner’s guide.
  • If you do not require low FODMAP recipe, you can use 2 cloves of garlic, crushed, and one small onion, finely diced, instead of the infused oils.

Lime Tamari Maple Glaze

MAKES

About 1/2 cup

INGREDIENTS

  • 2 teaspoons sesame oil
  • 1 tsp garlic infused olive oil
  • 2 teaspoons roast onion olive oil
  • 2 tbsp lime juice (takes about 1 lime) or 4 tbsps of orange juice (about one small orange)
  • 2 tbsp gluten free tamari
  • 3 to 4 tbsp maple syrup
  • 1 tbsp dry sherry or Asian cooking wine
  • 1 tsp miso paste
  • 1 tsp tapioca flour

OPTIONAL

  • 1 tsp grated ginger

METHOD

  1. Combine all ingredients, stir or whisk to combine
  2. Heat in a pot on the stove, or in a microwave proof jug, for a few minutes until starting to thicken. Serve over meatballs, or on top of meatloaf.

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