Ginger Beef Meatballs with Kimchi



1 small brown onion

5 garlic cloves – grated

2 Tbs grated ginger

1 egg – lightly beaten

2 Tbs GF soy sauce

1 tsp each of salt and pepper

¼ cup of psyllium husk powder

400g beef mince (Leckies)


For the Glaze:

2 Tbs sugar

1 Tbs sambal

¼ cup mirin

¼ cup GF soy sauce

¼ cup apple cider vinegar


See separate recipe for Kimchi on website.


  1. Finely dice the onion and combine with the remainder of the meatball ingredients. Mix until well combined.
  2. Roll the mixture into approx. 3 cm diameter balls.
  3. Cook the meatballs on medium heat in a large pan with a little oil until browned all over. Do this in batches, setting them aside as they are done.
  4. In the same pan, combine the glaze ingredients and cook on a medium heat until reduced slightly. Approximately 5 minutes. Turn off the heat.
  5. Add the meatballs back to the pan and coat in the glaze.
  6. Serve with Kimchi, and (optional) pan-fried greens and/or rice.
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