Peanut and Ginger Pork Meatballs |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a low glycemic index recipe, as far as I can tell, as that is how I eat. I think it should be suitable for diabetics, please someone let me know if it isn't. I didn't want to fry the meatballs as I wasn't feeling well, so I did something new for me and simmered them instead. They came out with a very nice texture, I hope it works for you as well. My so-particular husband took two helpings, which is a good sign. Ingredients:
400 g pork mince (just under one pound) |
1 cup kumara, cooked and mashed (or other starchy vegetable) |
1 egg |
3 tablespoons soy sauce |
3 tablespoons rolled oats |
800 g canned tomatoes (about 14 oz) |
1 onion, minced |
1 garlic clove, crushed |
1 cup silver beet or 1 cup chard leaves, raw, chopped |
1 cup beef stock |
1 tablespoon soy sauce |
1 teaspoon gingerroot, minced |
1 teaspoon fresh chili pepper, minced |
1 tablespoon oil |
1 teaspoon salt (or less, to taste) |
1 tablespoon smooth peanut butter, with no added sugar |
Directions:
1. Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside.
2. Heat oil in your largest, lidded, pot.
3. Fry onion, garlic, ginger, and chili for about one minute.
4. Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
5. Simmer this sauce for about 5 minutes.
6. Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them.
7. Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
8. Add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
9. Taste and add remaining salt if needed.
10. Serve with salad.
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