Vietnamese Meatballs With Broccoli Rice

🧂 Ingredients

• 1.2 lb g ground pork

  500 grams, or other ground meat
• 1 stalk lemongrass

  use the lower half only, finely diced
• 1 tablespoon ginger

  grated or chopped
• 2 cloves garlic

  finely diced or grated
• 1/2 jalapeño

  finely diced (long red chilli)
• 1 spring onion

  finely diced
• 2 tablespoons fish sauce
• 1 tablespoon coconut aminos

  or soy sauce
• 1/2 tablespoon sesame oil
• 1/4 teaspoon salt
• 2 tablespoons coconut oil

  or olive oil for cooking
• 1 medium head broccoli

  cut into florets (cut the bigger florets in half again)
• 1 clove garlic

  finely diced
• 1 spring onion

  diced small
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 tablespoon lime juice

  or lemon juice
• 2 tablespoons mayonnaise

  for Whole30, pick a compliant brand
• 1 tablespoon Sriracha

  or other hot sauce
• 1 teaspoon coconut aminos

  or soy sauce
• 1 tablespoon lime juice
• 1 shaved raw medium zucchini

  you could also do carrots
• A handful of fresh coriander
• Lime slices

Instructions

• 1 Make the meatballs. Combine all ingredients together and use your hands to work
  through the meat to make sure everything is well incorporated. Use wet hands to
  mould the mixture into small balls. You should get about 15-17 balls.
• 2 Heat about 2 tablespoons of olive or coconut oil in a large pan over 
  medium-high heat. Add the meatballs and cook for 10 minutes total (3-4 minutes
  each side, plus 1-2 minutes on the edges). While these are cooking, prepare
  other ingredients.
• 3 Make the broccoli rice. Use a food processor or your mad knife skills to chop
  the broccoli florets into tiny pieces, kind of like large rice kernels. I use a
  small food processor and do this in two batches. Transfer to a bowl. Dice up a
  clove of garlic and a spring onion.
• 4 Heat a dollop of butter in another pan or a pot over medium heat (use ghee or
  olive oil for Whole30 and paleo). Add the chopped garlic and onions and stir
  through for about 30 seconds. Add the riced broccoli and season with a little
  sea salt and lemon juice. Stir over medium heat for 1-2 minutes until just
  cooked through but still has some crunch.
• 5 Finishing touches. Whisk together the spicy mayo sauce in a bowl. Shave a small
  zucchini using a peeler, cut a few more chili slices, lime wedges and wash the
  coriander.
• 6 Assemble the meatballs over broccoli rice and drizzle with the mayo sauce. Add a
  few more finishing touches and serve.

Nutrition Info