Tuesday, 2 February 2010

Thai meatballs

So, day 2 of my low-carb diet. I've just got over the headache from hell (caffeine and sugar withdrawal) and the nausea and thinking this may just work - again !

Last night was something quick and easy after work - baked salmon topped with pesto. Yum.

Tonight I did an old low-carb favourite which all the family will eat, although son no1 did state that they were "a little bit spicy but it was an ok spicy". Son no2 ate a few mouthfuls and then just ploughed into the peanut sauce - strange child he is.


serves 4

1 small onion
1-2 cloves of garlic
1 red chilli
1 tsp each of lazy ginger and lazy lemongrass
juice of 1/2 lime
stalks from a bunch of coriander
500g pork mince

for the sauce

1 rounded tbsp peanut butter (I used crunchy as I prefer the texture)
1 heaped tsp dessicated coconut
2 tsp tamari soy sauce
1 tsp fish sauce
juice of 1/2 lime

To make the meatballs. Put the onion, garlic, ginger, lemongrass, chilli, coriander and lime juice in a processor and whizz to a paste. Mix with the mince and season. Set aside for a few hours if possible.

Mix all the ingredients for the sauce with about a tbsp of boiling water to thin it down. Set aside to rest, it will thicken on standing so may need more water later. I have also tried mixing with some creamed coconut which is nice too.

Heat some groundnut oil in a large pan and add walnut size balls of the meatball mix to the pan and cook until brown and golden.

I served this with green beans and steamed broccoli but would be good (for those not low carbing) with rice and a large salad.

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