Prep 25 mins
Cook 35 mins
This is a low glycemic index recipe, as far as I can tell, as that is how I eat. I think it should be suitable for diabetics, please someone let me know if it isn't. I didn't want to fry the meatballs as I wasn't feeling well, so I did something new for me and simmered them instead. They came out with a very nice texture, I hope it works for you as well. My so-particular husband took two helpings, which is a good sign.
- 400 g pork mince (just under one pound)
- 1 cup kumara, cooked and mashed (or other starchy vegetable)
- 1 egg
- 3 tablespoons soy sauce
- 3 tablespoons rolled oats
- 800 g canned tomatoes (about 14 oz)
- 1 onion, minced
- 1 garlic clove, crushed
- 1 cup silver beet or 1 cup chard leaves, raw, chopped
- 1 cup beef stock
- 1 tablespoon soy sauce
- 1 teaspoon gingerroot, minced
- 1 teaspoon fresh chili pepper, minced
- 1 tablespoon oil
- 1 teaspoon salt (or less, to taste)
- 1 tablespoon smooth peanut butter, with no added sugar
- Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside.
- Heat oil in your largest, lidded, pot.
- Fry onion, garlic, ginger, and chili for about one minute.
- Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
- Simmer this sauce for about 5 minutes.
- Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them.
- Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
- Add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
- Taste and add remaining salt if needed.
- Serve with salad.