Pork and Lemongrass Meatballs with Carrot Ginger Slaw

A few days ago I had a mini food related melt down. I am still learning to adjust to a completely gluten-free diet, and I had a huge moment of sadness about all the things I cannot eat anymore. I really wanted some dumplings, and crispy spring rolls, but I didn't want to make them, and none of my local Asian restaurants are gluten free. Woe is me...

The next day I decided that I would turn dumpling filling into meatballs, and I was going to try to track down some rice paper rolls, for spring rolls. I never did find them, so I quickly came up with a carrot side dish. This really hit the spot, and took away my self pity!

For Meatballs:
1 package ground pork
1 bundle green onion, chopped
4 cloves of garlic
1 stalk lemongrass, or 1 tbsp lemongrass paste
Zest from 1 lemon
2 tbsp Asian fish sauce
2 tbsp corn starch

Dipping Sauce:
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
1 pinch red pepper flakes

For Carrot Ginger Slaw:
1 small bag shredded carrots
3 tbsp rice vinegar
1 tbsp fresh ginger, finely minced
1 tbsp soy sauce

Preheat oven to 425.

In a bowl, Combine all ingredients for meatballs. stirring, until mixture is evenly blended. Form meatballs using about 2 tbsp of meat mixture. Place in a baking dish. Bake for 12-16 minutes, flipping meatballs after 6-8 minutes.

Meanwhile, combine all ingredients for dipping sauce, stirring to blend.

For carrot ginger slaw, combine all ingredients, stirring to blend.

Serve meatballs over carrot ginger slaw, and enjoy!

Beef Negimaki with Ginger Sauce

My husband's family loves sushi. Every time they come to NYC they have to go to their favorite sushi place. I am not the biggest fan of sushi, so I would always order the most generic dish on the menu. One day, I noticed negimaki on the menu. The dish is traditionally broiled beef marinated in teriyaki sauce, wrapped around a bundle of green onions. I fell in love with the dish after my first bite.

I have made the traditional version of this dish many times. However, I decided to shake things up this time, and use my new favorite ginger sauce instead of the traditional teriyaki. I am soooo glad it did, because this wound up being better than the original!

2 bundles of green onion, divided into thirds
3 very thinly slices sirloin steaks

For Ginger Sauce
1 1/2 tbsp ginger paste, or 3 tbsp finely chopped ginger
5 cloves garlic, finely chopped
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
2 tbsp miso paste
1/2 jalapeno, pepper, finely minced

Set oven to broil.

In a bowl, combine all ingredients for sauce, mixing until well blended. Allow to sit for at least one hour, enabling flavors to mix.

Lay steak flat. Place 1 bundle green onions on the edge, and tightly roll the steak around the onion. Top with ginger sauce, and broil, for approx 4-5 min, until beef is cooked all the way through.