Easily adapted to vegan
Lemongrass, garlic and lime all contribute to the powerful flavour of these Vietnamese meatballs, using Better Naked Sausage meat which is gluten-free and made without any artificial additives. A delicious mid-week dinner that’s easy to make and super tasty! Great way to use up leftover broccoli or even a half pack of sausages!
Split each sausage and remove the meat – add into a bowl.
Mix in garlic, chilli, lemongrass, ginger, spring onion, salt, coconut oil and sesame oil. Use your hands to work all the ingredients into the the meat.
Roll the meat into small balls – you should get around 10-12 balls from one pack of sausages.
Pan fry the balls for 10 mins, rotating frequently so they don’t burn. The aroma is amazing!
Add in some broccoli – toss for a 1-2 mins – then add the glaze. Toss for 1-2 mins.
Stir in a pack of cooked noodles. To prevent burning, add 1-2 tbsp of water if required.
Garnish with spring onions and coriander.
Use Better Naked Evolution Balls instead of pork. Or roll some from balls from an Evolution Burger, which are also gluten-free
