I am very happy to be able to share the recipe for these Low Fodmap Satay Pork Meatballs! The reason is simple: it is an amazing dish.
Since going Low Fodmap, I have been craving Asian food. I miss Indian curries so much (I still need to work on adapting my favourite ones for the Low Fodmap diet and it’s not easy), however, I found out that Thai food can be adapted much more easily.
I have always loved Satay, so I immediately started experimenting with it. The majority of the recipes I found online had coconut milk or coconut cream among the ingredients of the Satay sauce. I don’t always digest coconut properly (this may not be just a Fodmap issue though), so came up with a coconut-free recipe and let me tell you that you won’t be able to tell the difference! Also, this way you save on some extra calories.
The recipe I am sharing today is so good that it made it into my menu rotation and I make it at least once every 2 weeks. It also helps that it is very easy and quick to make it.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Satay Pork Meatballs
- 250 gms – ½ lb. pork mince
- 2 tbsp coriander leaves chopped
- 1 tbsp lemongrass chopped
- 1 tbsp brown sugar
- ¼ tbsp garlic infused olive oil
- ½ tsp salt
- 1 tbsp peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- ¼ tsp rice vinegar
- ½ tsp ginger grated
- 1/8 tsp sesame oil
- 2 tbsp water
Using your hands, mix together all the ingredients in a big bowl.
Using a ½ tablespoon, divide the mince. Then wet both hands with some water or oil spray and shape into about 12 meatballs.
Spray them with some oil and bake in a preheated oven at 180°C – 355°F for 15 minutes, or until cooked through. Keep aside.
Low Fodmap Satay Sauce
Put all the ingredients in a saucepan and bring to a boil.
Simmer for a couple of minutes.
Serve with the pork meatballs.