Lemongrass and ginger meatballs with vegetable stir fry
Ingredients
Meatballs
- 500 g mince (you can use pork or beef or any preferred meat)
- 2 cloves of garlic crushed
- 1 tsp ginger grated
- 3 drops lemongrass essential oil (food grade only) Alternative: 1 lemongrass stick finely chopped and minced in a food processor
- 1/2 tbsp fish sauce (I use Red Boat, as it hasn't got added sugar or salt)
- 1 tbsp coconut aminos or Tamari (GF) soy sauce
Vegetable stir fry
- 1 tbsp coconut oil
- 1 onion (chopped finely)
- 2 garlic cloves (minced)
- 1 tsp ginger (grated)
- 3 carrots
- 1/2 head broccoli (in small florets)
- 1/2 head cabbage (finely sliced)
- 1 red pepper (omit if in strict AIP elimination / not reintroduced)
- 6 mushrooms (sliced)
- 1 tbsp fish sauce
- 2 tbsp coconut aminos or tamari (GF) soy sauce (if reintroduced)
Instructions
Meat balls
- Put all the ingredients into a bowl
- Mix thoroughly
- Make some balls - try to keep them all the same size. I use an ice cream scoop to help me judge the amount
- Bake in the oven until golden (about 20 mins)
Vegetable stir fry
- Prepare all the vegetables
- Warm some oil in a woke or large pan (skillet)
- Add the onion, garlic and ginger
- Once soften, add the carrots and broccoli
- Cover and "steam" on low heat for 5 mins till soft
- Add the cabbage, red pepper and stir fry for a couple more minutes
- Add the mushrooms and the sauces
- I sometimes add a couple of drops of lemongrass essential oil at the end
- Once the meatballs are cooked through (cut one in the middle just to be sure), add them to the pan and serve
Notes
I often use this recipe to finish off vegetables I have in the fridge, so feel free to try different combinations of vegetables. I like to add courgettes too.