500 grams pork mince (organic pasture raised if possible)
200 grams yam bean (peeled)
6 ripe tomatoes (or 1 tin of diced tomatoes, I prefer using fresh tomatoes as we no longer eat tinned food)
½ brown onion
2 large cloves of garlic minced
¾ tsp salt and extra for sauce (buy on iherb or amazon)
¾ tsp pepper and extra for sauce (buy from iherb or amazon)
olive oil or fat of choice for sautéing
Instructions
Pre-heat oven 180c degrees (356f degrees)
Wash and place tomatoes on baking tray, place in warm oven for 20 mins or until skins split, set aside to cool (skip if using tinned tomatoes)
Meanwhile, set your steamer on the stove
Slice the bottom and top off the yam bean and peel
slice the yam bean in half and steam for 20 minutes, set aside to cool
While the yam bean is steaming and tomatoes are roasting, finely dice the brown onion
Place 1 tbsp of olive oil or fat of choice in saucepan and saute onions for 5 minutes
Place in mixing bowl with pork, ¾ tsp salt, ¾ tsp pepper
When the tomatoes and yam bean are cool enough to handle, remove the seeds and skin from the tomatoes (leave the oven on)
Place 1 tbsp of olive oil or fat of choice and sauce the garlic lightly for 1 minute, add the tomatoes and cook for 5 minutes breaking up the tomato pieces as much as you can, set aside
Finely dice the yam bean and add to the pork mixture
Measure out about 1 tbsp of the pork mixture and roll into balls
Place the meatballs in a baking dish
Pour over the tomato sauce and bake in the oven for 30 minutes
Serve with your favourite greens, cauli-rice or zoodles
My kids just eat them straight as is!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-meatballs-xiu-mai/