These are tasty meatballs that can be served over rice and
covered with sauce.
½ cup panko bread crumbs
1 egg, beaten
½ an onion, finely chopped
3 garlic cloves, minced
2 tablespoons soy sauce, low sodium
1 tablespoon sesame oil
¼ teaspoon ground coriander
¼ teaspoon ground cardomom
1 teaspoon ground ginger
1 pound ground beef, (chuck is good)
1 tablespoon cornstarch
1 tablespoon water
¾ cup pineapple juice
¼ cup rice vinegar
1/3 cup brown sugar
3 tablespoons ketchup
1 tablespoon soy sauce, low sodium
Heat the oven to 375°. Line a 10”x15” rimmed baking sheet with
In a large bowl combine the panko, egg, onion, garlic,
soy sauce, sesame oil, coriander, cardamom and ginger. Add the ground beef and gently combine. Form into 1 inch meatballs and place on the
baking sheet about 1 inch apart. Place
in the preheated oven and bake for about 15 minutes.
While the meatballs are baking make the sauce. In a small bowl mix together the corn starch
and water and set aside.
In a medium saucepan combine the pineapple juice,
rice vinegar, brown sugar, ketchup and soy sauce and bring to a boil over medium
heat. Stir in the cornstarch mixture and
cook until thickened which should only take a couple of minutes.
Serve the meatballs over rice and pour some of the
sauce over them.
An explosion of flavours with this Thai-inspired summery salad👅💦 brown rice noodles, a rainbow of raw veg, coriander, toasted sesame seeds + crispy marinated tempeh, with a spicy lime-ginger dressing👌🏼👌🏼 Recipe coming to you soon!🤗
Happy Wednesday beautiful people💖
yellow and red bell peppers (julienned)
orange and purple carrots (shredded)
chili lime almonds (chopped)
half a grilled chicken breast
homemade sesame ginger dressing
[for more healthy + tasty recipes, see my “clean eating” tag]
Other ingredients: Soba noodles, green beans, other mixed green veggies if you wish, mushrooms, cooking oils, pickled ginger and sesame seeds to garnish
Method: Cook some green beans in sesame oil, garlic and a little soy sauce until they’re coated in the sauce and it becomes a little sticky but the beans are still crunchy. Dice some mushroom caps and cook in a small amount of coconut oil and garlic.
Once soba noodles are cooked, drain and run cold water over them. Toss the dressing together with the noodles in a bowl then add your veggies on top and garnish with sesame seeds and pickled ginger.