Vian Posted June 24, 2013 Share Posted June 24, 2013 Meatballs: 1 lb. ground pork (preferably pastured) 1 tbs. grated fresh ginger 4 cloves grated garlic 1/2 c. diced scallion, white and light green parts only 1/4 c. coconut aminos 1 tsp. sesame oil 1 tsp. red boat fish sauce 1/4 tsp. black pepper Mix all the ingredients together in a bowl, then form into 1" meatballs and place on a cookie sheet lined with foil. Bake at 400 degrees for about 20-30 minutes until they turn golden brown. Broth: I just eyeballed enough beef bone broth for 1.5 servings, then added water to make it 3 servings, as bone broth is so concentrated. Then I added about 1/2 tsp. chinese 5 spice and a slice of fresh ginger and let it simmer for about an hour, then added salt to taste. Veggies: 2 large carrots 2 large handfuls of sugar snap peas 1 handful of pea shoots scallion greens, sliced at an angle The carrots, I first peeled then cut off the tip. Holding the fat end, I ran the veg peeler down one side of the carrot, pushing down as hard as I could, over and over to make thin, long slices. When I got about half way through, I flipped it over and did the same on the other side. You end up with some waste, but I just tossed it into the pot of bone broth I had simmering on the stove. The sugar snap peas, I cut the stems off, then sliced very thinly lengthwise. Just cut the pea shoots into 1" pieces to make them easier to eat. To serve: Place the meatballs and raw veggies into a large bowl and pour boiling broth over top. Let the veggies wilt and cook slightly in the hot broth. I found a splash of red boat fish sauce and a little extra coconut aminos in the broth really rounded out the flavor. Link to comment Share on other sites More sharing options...
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