Meatballs with hoisin gravy, vegetables & a cashew/sesame sprinkle

Serves 4

Ingredients

500 mince, I used pork mince

1 tsp Herbamare or a really good shake of salt and pepper

¼ cup of hoisin sauce

1 tsp chinese 5 spice

1 tsp minced ginger

2 cups of beef/chicken bone broth or beef/chicken stock

4 celery stalks, sliced thin on an angle

2 capsicums, sliced

2 bunches of bok choy (or other Asian veg) washed, ends sliced off and chopped into

3 cm slices

¼ cup of roughly chopped cashew nuts

1 tbsp sesame seeds

Method

In a bowl mix the mince with the herbamare/salt & pepper, mix with your hands until it is a little sticky then roll into 20 balls. This is about 1tbsp each. Put in fridge until you need them.

Hoisen gravy

In a large pan mix the hoisin sauce, ginger, chinese 5 spice and broth. Simmer for 5 minutes until has reduced by about half and has thickened like gravy. Set aside. Alternatively you can just add 1 cup of broth and use a sprinkle of tapioca flour until you achieve the thickness you want. By reducing the 2 cups of broth though you get a more intense flavour.

Method

 

In a pan heat a little coconut oil and brown your meatballs, this takes about 2 minutes, then add your hoisen gravy and simmer for 5-7 minutes. While that is simmering cook your vegetables.

In a wok heat 1 tbsp coconut oil and stir fry your celery and capsicum for 1-2 minutes, add your bok choy and stirfry for a further 1-2 minutes, until it has wilted. Serve up the veg and top with 5 meatballs and spoon over the gravy then sprinkle over your cashew nuts/sesame seeds. You can serve with some coriander if you want.