February 11, 2020

Serves 8

ICT Reset: Suits all phases

Great Shape: protein, fat

Ingredients

  • 1 zucchini, shredded
  • Salt
  • 1 kg pork mince
  • 2-3 eggs
  • ½ cup desiccated coconut 
  • ½ cup fresh coriander
  • 2 Tbsp fish sauce
  • 2 jalapenos, finely chopped
  • 1 tsp garlic, minced
  • 1 onion, finely chopped
  • 1 tsp ginger, finely grated
  • 1 lime, grated zest (use juice in sauce)

Sauce

  • 2 Tbsp tamari
  • 1 lime, juice
  • 1 Tbsp fish sauce
  • 1 tsp chilli garlic paste

Method

  1. Put the shredded zucchini in a sieve, sprinkle with salt and drain for 1 hour. Place in a tea towel and squeeze out all the moisture.
  2. In a large bowl, combine all the ingredients, including some salt, and mix well with your hands. Form into bite-sized balls, around 40.
  3. Pre-heat oven to 190°C and line a baking tray with paper.
  4. Place the meatballs on the tray and bake for 15-20 minutes, until cooked through.
  5. To make the sauce: Whisk all the sauce ingredients in a small bowl.

Serve as a dipping sauce or drizzle over the meatballs. 

This mixture could also make patties or a meatloaf.

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