I have had food allergies ever since I can remember. Because my allergies are also some of the most common/trendiest foods(soy, tree nuts, peanuts, seeds, AVOCADO) I have to get creative if I want to try something. For years I’ve been substituting out allergens and doctoring up some classics.
These soy free asian inspired meatballs are based off of a Blue Apron recipe that was full of allergens. These are a small bite into allergen free southeast Asia.
Preheat oven to 400 degrees
Cut and mince lemongrass
Peel and mince ginger
Finely chop radishes
Cut limes into quarters
Chop and separate green and white scallions
If using fresh ingredients (no paste) heat a small pan with a thin layer of olive oil on medium high
Add the minced lemongrass, ginger, radish and white onion to the pan and cook 4-6 minutes
Add the cooked minced lemongrass and ginger, radishes, white onions, sweet chili sauce, rice flour, juice of 1 whole lime, rice flour, rice vinegar to the ground sirloin.
Next, use a tablespoon to make evenly mid size meatballs separated 1 inch on a baking sheet.
Cook the meatballs 25 minutes or until browned
Add to any cooked rice or rice noodle
***For an extra crispy outside, pan sear your meatballs 3-4 minutes in a thin layer of olive oil
Try it out and let me know how it turns out!