Mince is such a brilliant way to get mileage out of your pasture raised, ethical meat budget and absolutely brilliant for batch cooking. See note at the bottom on batching and freezing these and enjoy! It’s very uncool for a cook *(at least in the French culture I was brought up in) to praise their own food, but wow, these really are delicious. Ok there, I said it.
What you’ll need (2 adults, 2 kids + 1/2 mince mix left to freeze for 2 adult sized pork burgers in a few days time. OR roll all for 2 adults, 4 kids)
1kg pasture raised pork mince
2 cloves garlic (if you’re a fodmap diet person, ditch the onion and garlic and use the green tips of 4 spring onions instead for your ‘bulb’ flavouring)
1 small brown onion
1 big handful parsley
1 big handful coriander
1 heaped teaspoon coconut flour
1/2 teaspoon sea salt
Poaching liquid / sauce
2 tablespoons tamari (wheat free soy)
2.5 tablespoons maple syrup or honey (or rice syrup if fructose intolerant)
2 cups home made if possible beef stock (you could use chicken stock, but the result is a much lighter flavour. Learn about the awesome benefits of making your own stock here)
What to do
In a pan, get your poaching liquid ingredients on and heating on low-medium stove.
Then, take your fresh herbs, garlic, onion and sea salt and blitz them to a very fine chop / pesto in whatever type of blitzing contraption you own.
Mix this mix with the egg, coconut flour and pork mince mix really well. If you have a small person, chances are they will love taking on this step.
Roll just over half the mixture (600-700g) into golf ball sized meat balls (unless you’re a big family doing the lot), or if you’re really strapped for time, smaller as they will cook faster.
Drop all your meatballs into the slow simmering liquid and cook for 10-15 minutes, turning a couple of times until the liquid has reduced to a thicker, sticky consistency. If it gets too thick and caramelly, just add 1/4 cup water and bring back to simmer to incorporate before taking off the heat.
Serve the meat balls with a mix of fridge veg, stir fried in a little macadamia oil with a drizzle of tamari and a squeeze of lime. So yummy and simple. If you’re doing carrots in the mix, remember to chop them finely and give them a minute’s head start, so they cook at the same speed as the other veggies.
If you didn’t roll and cook it all, put the remaining 300g or so mince mix in the fridge to do a couple of quick pork burgers later in the week when it’s just 2 people eating. Or, pre cook and take to work for lunch…
Voila. So easy and delicious. A great one for involving the kids if you have little ones. Can’t wait to hear how you enjoyed them.
Real Food. Happy Bodies
There is no way you’re making enough just for one sitting. If you have a big family or are a busy person, double this batch and freeze the mince mix minus the egg and flour, for next time and add them in once defrosted.
Why not regular supermarket pork? Factory farmed pork meat is not only cruel to the animals, but there are more toxins in the fat of these animals from the antibiotics and unnatural diet they’re fed. We won’t be needing any of that neither for ourselves nor our conscience, so get thee to an ethical butcher pronto! You’ll taste the difference and never look back. Promise. If you’re Sydney based, mine is GRUB, who deliver widely and are so very passionate about ethical farming)