Sticky Sweet Tamari Meatballs

Mince is such a brilliant way to get mileage out of your pasture raised, ethical meat budget and absolutely brilliant for batch cooking. See note at the bottom on batching and freezing these and enjoy! It’s very uncool for a cook *(at least in the French culture I was brought up in) to praise their own food, but wow, these really are delicious. Ok there, I said it.

Voila. So easy and delicious. A great one for involving the kids if you have little ones. Can’t wait to hear how you enjoyed them.

Real Food. Happy Bodies

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Sticky Sweet Tamari Meatballs Recipe
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Servings
2 adults + 2 kids 1/2 mince mix left to freeze for 2 adult sized pork burgers in a few days time. OR roll all for 2 adults, 4 kids
Servings
2 adults + 2 kids 1/2 mince mix left to freeze for 2 adult sized pork burgers in a few days time. OR roll all for 2 adults, 4 kids
Votes: 0
Rating: 0
You:
Rate this recipe!

INGREDIENTS

Mince Mix
  • 1 kg pasture raised pork mince
  • 2 cloves garlic (if you’re a fodmap diet person, ditch the onion and garlic and use the green tips of 4 spring onions instead for your ‘bulb’ flavouring)
  • 1 small purple onion
  • 1 big handful parsley
  • 1 big handful coriander
  • 1 egg
  • 1 heaped tsp coconut flour
  • 1/2 tsp sea salt
Optional Spice
  • 1 tsp turmeric
  • 1/2 tsp ground ginger
Poaching Liquid / Sauce
  • 3 tbsp tamari (wheat free soy)
  • 3,5 tbsp maple syrup or honey (or rice syrup if fructose intolerant)
  • 1.5 cup home made if possible beef stock (you could use chicken stock, but the result is a much lighter flavour. Learn about the awesome benefits of making your own stock here)

INSTRUCTIONS

  1. In a pan, get your poaching liquid ingredients on and heating on low-medium stove.
  2. Then, take your fresh herbs, garlic, onion and sea salt and blitz them to a very fine chop / pesto in whatever type of blitzing contraption you own. You could of course fine chop also, as I’ve done here.
  3. Mix this mix with the egg, coconut flour and pork mince mix really well. If you have a small person, chances are they will love taking on this step.
  4. Roll just over half the mixture (600-700g) into golf ball sized meat balls (unless you’re a big family doing the lot), or if you’re really strapped for time, smaller as they will cook faster.
  5. Drop all your meatballs into the slow simmering liquid and cook for 10-15 minutes, turning a couple of times until the liquid has reduced to a thicker, sticky consistency. If it gets too thick and caramelly, just add 1/4 cup water and bring back to simmer to incorporate before taking off the heat.
  6. Serve the meat balls with a mix of fridge veg, stir fried in a little coconut or macadamia oil with a drizzle of tamari and a squeeze of lime. So yummy and simple. If you're doing carrots in the mix, remember to chop them finely and give them a minute's head start, so they cook at the same speed as the other veggies. You could also serve with my cool as a cucumber mango salad for a summer vibe. So good!
  7. If you didn’t roll and cook it all, put the remaining 300g or so mince mix in the fridge to do a couple of quick pork burgers later in the week when it’s just 2 people eating. Or, pre cook and take to work for lunch…
 
 Extra notes:

There is no way you’re making enough just for one sitting. If you have a big family or are a busy person, double this batch and freeze the mix either solid or in balls ready to go. Be sure to press parchment paper down over the surface to avoid air getting in contact with the frozen meat. This will stop freezer burn!

Why not regular supermarket pork? Factory farmed pork meat is not only cruel to the animals, but there are more toxins in the fat of these animals from the antibiotics and unnatural diet they’re fed – which largely consists of genetically modified soy and corn. We won’t be needing any of that neither for ourselves nor our conscience, so get thee to an ethical butcher pronto! You’ll taste the difference and never look back. Promise. If you’re Sydney based, mine is GRUB, who deliver widely and are so very passionate about ethical farming)

Comments 5

  1. Delicious Alexx – thank you. I couldn’t get the sauce to go sticky though… I ended up taking the meatballs out, turning the heat up to try to reduce the sauce but ended up adding a bit of cornflour so that the sauce would coat the meatballs. Any advice? I think I’ll try adding a bit of ginger next time too 🙂

    1. Post
      Author

      You’re so welcome Caz. Bizarre re the sauce. Only thing I can think is the pan not wide enough for reduction within the 10-15 minutes. Next time do an extra tablespoon of syrup and teaspoon tamari in the poaching liquid. Agreed – ginger would be superb!

    1. Post
      Author
  2. Hi Alexx
    Love this recipe! Do you think it would work if you baked it in a baking dish with the poaching liquid? I might try this with chicken thigh.

    Also do you still sell the fresh organic garlic?

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