Sunday, 16 October 2016

Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)

I recently learnt how to make this simple braised Vietnamese meatball dish and it's become a family favourite, especially for my 8 yo who started on the full GAPS diet a couple of months ago. It's so quick and easy to make (as well as cheap!). Served with steamed vegetables to dip in the meatball liquid, or over some cauliflower rice (or rice if you can), you need to put this on your monthly dinner rotation!

Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)
Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)
I use coconut aminos for this recipe which makes this meal GAPS friendly (full GAPS) but you can use wheat free tamari also (not GAPS or AIP). Coconut aminos is a dark liquid made from from the coconut sap. It is a great soy sauce alternative, lightly sweet which makes it great for Vietnamese dishes which tend to have sweet and salty flavours. It is soy and gluten free making it a must for your pantry, you can buy coconut aminos from iherb or amazon.

Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)
Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)

Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)

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Prep Time: 6 mins
Cook Time: 30 mins
Serves 4 

You will need:
  • 500gm pork or beef mince (organic, pasture raised if possible)
  • 1/4 cup coconut aminos (buy from iherb or amazon) or wheat free tamari (buy from iherb or amazon)
  • 2/3 cup coconut water (water is ok if desperate!)
  • 1 tbsp chopped coriander
  • 2 cloves of garlic peeled
  • 1/2 tsp salt (buy on iherb or amazon)
  • 1/2 tsp pepper buy from iherb or amazon)
  • 1/2 tsp ground ginger (buy on iherb or amazon)
  • Steamed vegetables or cauliflower rice to serve
Method:
  • Place coconut aminos, coconut water and garlic cloves in a small saucepan on medium heat
  • Combine mince, salt, pepper and ground ginger
  • Roll mince into mini meatballs (a little bigger than a marble) and pop into the saucepan while the liquids are warming up (doesn't not need to be simmering yet)
  • Bring to boil, gently toss the meatballs to ensure all they are all coated in the liquids
  • Reduce heat to a simmer for 30 mins, partially covered 
  • Give the meatballs a little toss around the liquids halfway
  • After 30 minutes, check the liquids have evaporated to half, if not increase the heat and allow liquids to reduce (keep an eye out as this can happen quite fast!)
  • Top with coriander and a sprinkling of extra pepper
  • Serve with steamed vegetables which can be dipped or covered in the meatball liquids (steamed cabbage, okra, green beans, carrot and gai lan / Chinese broccoli are our favs)
Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)
Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)

If you like this recipe, please leave me a comment, like or share this post, it really helps me out :)

Enjoy! 
May xx
Love, create, explore & inspire <3

2 comments:

  1. My mouth is watering looking at that flavor profile! These look so good!

    ReplyDelete