This is another dish I miss from home, definitely not Peruvian but prepared by my mum quite often. The original version calls for breadcrumbs, flour, Chinese soy sauce and sugar. As if that wasn’t enough, my mum used to serve it with white rice and boiled potatoes. I decided to lower the sugar and eliminate the gluten and am happy to report that I liked my version almost as much as the original one.
My mum’s sweet and sour meatballs with a twist
- 750 g beef mince
- 2 eggs
- 2 cloves garlic minced
- 100 g bacon
- 4 tbsp coconut flour almond meal may work too
- 1 tsp chopped parsley
- 4 tbsp honey
- 3 tbsp tamari
- 3 tbsp wine vinegar red, white or rice
- 1 tsp arrowroot powder
- 3/4 cup chicken stock
- fat of choice coconut oil, ghee or olive oil
- Mince garlic and chop bacon.
- In a bowl mix the minced beef, coconut flour, parsley, garlic, eggs and bacon. Season with salt and pepper.
- Shape into golf ball-sized meatballs.
- Heat fat of choice in a pan and fry meatballs until golden. Reserve.
- Pour stock in a pan or pot big enough to fit the meatballs. Bring to a boil, add honey, tamari and vinegar.
- Dissolve arrowroot powder in a little cold water. Add to sauce and stir until thickened.
- Add meatballs to the sauce and cook for 5 – 10 minutes.
- Serve with white rice and/or steamed vegetables.
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