I recently learnt how to make this simple braised Vietnamese meatball dish and it’s become a family favourite, especially for my middle child 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 delicious meatball juices or over some cauliflower rice (or rice if you can), put this on your monthly dinner rotation!
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,Β you canΒ buy coconut aminos fromΒ iherbΒ orΒ amazon.
Place coconut aminos, coconut water and garlic cloves in a smallΒ saucepan on medium heat
Combine mince, salt, pepper and ground ginger
RollΒ 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
GiveΒ 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)
500gm pork or beef mince (organic, pasture raised if possible)
¼ cup coconut aminos (buy from iherb or amazon) or wheat free tamari (buy from iherb or amazon)
⅔ cup coconut water (water is ok if desperate!)
1 tbsp chopped coriander
2 cloves of garlic peeled
½ tsp salt (buy on iherb or amazon)
½ tsp pepper buy from iherb or amazon)
½ tsp ground ginger (buy on iherb or amazon)
Steamed vegetables or cauliflower rice to serve
Instructions
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)
