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Lemongrass and ginger meatballs

Lemongrass and ginger meatballs with vegetable stir fry

Prep Time 15 mins
Cook Time 20 mins
Course dinner, Main Course

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.
Keyword AIP, dairy-free, Gluten Free, grain-free