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Spicy meatballs in tomato ginger sauce

  • Time to make: 6 hrs 15 mins
  • Serving: 5 people
Ratings: 4.5
Ingredients

Ingredients

  • 650g lean pork mince or beef mince
  • 2 spring onions, finely chopped
  • 1 cup grated carrot (about 1 large carrot)
  • 1 cup shredded vegetables (eg. cabbage, celery, kale, silver beet)
  • 1 tablespoon white miso paste
  • 1 tablespoon chilli paste (I used Korean gochujang)
  • ¼ cup fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons finely chopped fresh ginger
  • 1 tablespoon vegetable oil
  • 400g can no-added-salt chopped tomatoes
  • 1 cup liquid no-added-salt chicken stock
  • To serve
  • 5 cups cooked noodles
  • 5 cups cooked silver beet or cooked spinach
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat slow cooker and turn to low. In a large bowl combine pork, green part of spring onions, carrot, vegetables, miso, chilli paste, coriander and chilli. Mix together well using clean hands. Form into 25 evenly-sized balls.

    2 If your slow cooker has a ‘saute’ function, use it to brown garlic and ginger in oil for 1 minute. Alternatively, brown garlic and ginger in oil in a non-stick pan then return to slow cooker. Add tomatoes and chicken stock. Mix to combine then place meatballs evenly inside slow cooker.

    3 Cook in slow cooker on low for 5-6 hours or on high for 3 hours. Serve meatballs over noodles with silver beet or spinach.

    Variations

    • Make it low FODMAP: Omit garlic. Only use the green tips of the spring onion. Don’t use celery. Check the chilli paste and chicken stock doesn’t contain onion or garlic powder. Use rice noodles.
    • Make it gluten free: Use gluten-free stock and noodles.

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