Ingredients
- 1 small brown onion
- 5 garlic cloves – grated
- 2 Tbs grated ginger
- 1 egg – lightly beaten
- 2 Tbs GF soy sauce
- 1 tsp each of salt and pepper
- ¼ cup of psyllium husk powder
- 400g beef mince (Leckies)
- For the Glaze:
- 2 Tbs sugar
- 1 Tbs sambal
- ¼ cup mirin
- ¼ cup GF soy sauce
- ¼ cup apple cider vinegar
- See separate recipe for Kimchi on website.
Tags
GlutenFree
Meat
Ginger Beef Meatballs with Kimchi
Method
- Finely dice the onion and combine with the remainder of the meatball ingredients
- Mix until well combined
- Roll the mixture into approx
- 3 cm diameter balls
- Cook the meatballs on medium heat in a large pan with a little oil until browned all over
- Do this in batches, setting them aside as they are done
- In the same pan, combine the glaze ingredients and cook on a medium heat until reduced slightly
- Approximately 5 minutes
- Turn off the heat
- Add the meatballs back to the pan and coat in the glaze
- Serve with Kimchi, and (optional) pan-fried greens and/or rice
