I made pork and apple meatballs for dinner. And because I added ginger for flavour, I decided that I would make an Asian inspired ginger sauce to serve with them.
And at that point it seemed natural to make daikon “noodles” using my new spiral slicer (Hubby bought it for me for my birthday).
This recipe is Paleo, and is AIP-freindly.
I do need to get a coloured plate for taking photographs – taking a picture of white vegetables on a white plate does not work so well! Despite that, this was very tasty…
Pork and Apple Meatballs with Ginger Sauce and Daikon “Noodles”
For the meatballs:
- 2lb ground pork
- 1 small onion – finely chopped
- 2 cloves garlic – crushed
- 1 grated apple
- 1″ piece of root ginger – peeled and grated
- 1 tsp sage
- sea salt to taste
For the ginger sauce:
- 2 large carrots – grated
- ½ cup freshly squeezed orange juice
- ¼ cup raw apple cider vinegar
- 1 tbsp honey
- 1 tsp sea salt
- 4 green onions – chopped
- ¼ cup avocado oil
For the daikon “noodles”
- 1 large daikon – cut into “noodles” using a spiral slicer or mandolin
- 1 tbsp coconut oil
The first thing you need to do is make the meatballs.
Preheat the oven to 190°C/375°F.
Mix all of the meatball ingredients together, and roll into small balls about the size of a large walnut. Place the meatballs on a rimmed baking sheet as you make them.
Place the meatballs in an oven-proof dish and bake them in the oven for 45-50 minutes until golden brown and cooked through.
While the meatballs are cooking, make the carrot-ginger sauce. Place all the ingredients except for the avocado oil in a food processor. Puree to a smooth paste. While the machine is running, dribble in the avocado oil.
Once the meatballs are cooked, pour the sauce over the meatballs. Return the dish to the oven for 10 minutes to heat the sauce.
Make the daikon “noodles”, then melt the coconut oil in a large skillet or wok. Add the “noodles” and toss them until they are heated through.
Serve the meatballs and sauce on top of a nest of the “noodles”.