I like the thought of eating meatballs but when it comes to making them I find them a little fiddly. But when the want takes over logic…enter my food processor. I literally threw everything into the processor bowl & a couple of minutes later I was rolling the mixture into balls. Forget frying them, I don’t need the extra fat, instead I popped them onto a wire rack & baked them. Baking them saves time & calories because there’s no need to turn them & any excess fat is drained away. Then I tossed these golden balls into a pan & got them all sticky & glazed. The result is pretty sensational. Look at these shiny little guys will ya!
I served soba noodles with them. If you’ve not tried soba noodles – you must. They’re used in Japanese & Korean cuisines & are usually served cold. Made from buckwheat flour they’re inexpensive & cook in 5 minutes. They’re also perfect for anyone on a gluten-free diet. Buckwheat has nothing to do with wheat, it’s not even a grain like wheat is, it’s actually a seed & belongs to the same family as rhubarb.
I love how the noodles are packaged, done up like little soba noodle presents with ribbon around them. And what a beautiful color…I’d love a buckwheat colored trench coat. And a couch…as a little side note.
To help bind the meatballs so they’d hold together during cooking (the food processor really helps with this by the way), I used some gluten-free breadcrumbs I made with GF waffles, I also added a little cornstarch & an egg. Now that I’m on a meatball roll I’m going to make some more next week with a Mediterranean flair & see if I can get away with not adding any sort of breadcrumbs or cornstarch…fingers crossed.
Going gluten-free has helped me lose some weight but hasn’t helped my stomach issues that have been plaguing me for ages now. I’m completely over the pain & the horrible effect that food is having on my poor digestive system. Apart from being incredibly painful, it’s debilitating, leaving me out of action for hours, sometimes all night (like this week). And exhausted as my body isn’t getting the proper nutrients from my food. Not to mention it makes me feel completely miserable. So before I go through some horrible tests, I’m eliminating grains from my diet altogether, along with some other dietary changes I’m making. Thankfully I cook for a living so I have a bazillion ideas buzzing around in my brain of recipes I can make, eliminating the foods I know to be key triggers for me, reducing how much I eat & adding some nutritional broths & soups.
What I hope will transpire from these changes to my diet: Better health, no more gastro issues & even scrummier recipes to share with you all. As I’ve already made & photographed recipes for the next couple of posts that are too darn good to just ditch, I will continue to post these until Monday next week. Meantime, enjoy these sticky, glazed honey soy meatballs with rice or noodles & steamed green beans. I almost forgot, when I first tasted them, I thought how great they’d be for appetizers too. Just stick toothpicks in them & voila!
- 1 1/2 lbs (680g) ground pork
- 1/2 cup gluten-free breadcrumbs (or panko breadcrumbs if you’re not gluten-free)
- 4 garlic cloves, peeled, coarsely chopped
- 2 tablespoons coarsely chopped peeled ginger
- 1 large egg
- 2 green onions, chopped
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons cornstarch (cornflour)
- 2 tablespoons gluten-free soy sauce
- 2 teaspoons crushed red chilies
- pinch of salt & freshly ground pepper
- STICKY HONEY SOY SAUCE
- 1/3 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- To make the meatballs: Place all meatball ingredients in the bowl of a food processor. Process until everything is very well combined & finely chopped.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil. Place a wire rack on baking sheet & grease.
- Roll pork mixture into 1 tablespoon balls (you will have 48 meatballs). Place on wire rack in a single layer. Cook for 25 minutes or until golden & cooked.
- To make the sauce: Combine all ingredients in a large frying pan over medium heat. Stir until hot. Simmer, without stirring for 3 minutes or until thickened slightly. Add the meatballs & stir until coated. Cook for 2 to 4 minutes, shaking the pan often, until meatballs are glazed & sticky.