Sweet and Sour Meat Balls (low sodium, gluten free)

Sweet and Sour Meat Balls (low sodium)

"Meat balls.... I wanna make MEAT BALLS. Meat balls in sauce like at the Chinese food store!" G-man is a big fan of the mom and pop asian eatery down the street. We all are, but we visit less often since sodium has become an issue. The Cadet, a baby carnivore who must have been a T-rex in a former life, overheard G-man's begging and joined in.

For four to six servings:
1 lb good quality ground pork*
1/4 tsp garlic
1/8 tsp ginger
1/8 tsp black pepper

1 20oz can pineapple chunks or tidbits
1 tsp lite soy sauce
1 tsp sesame oil
1/4 tsp ginger
1 tbsp corn starch
1 tbsp lemon juice
1/4 cup brown sugar

Mix the pork and seasonings. Form 1" balls and place at the bottom of a 12" pyrex pan. It is okay if they touch, but if you stack them they may stick together.

Bake the meat balls for 45 minutes at 350F.

To prepare the sauce, drain the juice from the pineapple into a sauce pan. Add the soy sauce, sesame oil, ginger, corn starch, lemon juice and brown sugar. Heat the sauce, constantly stirring, until thickened. Add the pineapple chunks to the sauce.

Pour the sauce over the meat balls and return the pan to the oven. bake for another 15 minutes at 350F.

Serve over noodles, couscous or rice. Sauté some vegetables (broccoli, bell pepper, mushrooms, carrots, onions...) in olive oil and a touch of sesame oil for a colourful side dish.

* I would not attempt this with factory farm (grocery store) pork because it can sometimes have a funky taste to cover up. Investing in pork from a small, local farmer will pay off. Trust me.

I shared this post with Gluten Free Wednesdays.


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