Gluten-free lunch ideas can be hard.
Let’s face it. We call grew up on the idea of slap something between 2 slices of bread and you’re done.
Take away those 2 slices of bread, and suddenly you’re all out of ideas. Right?
Well not anymore! Admittedly, I’ll often make extra at dinner each night and send the leftovers off to school as lunch the next day. It’s amazing how many things taste fine cold, or travel well in an insulated thermos.
Some days though, I’m feeling a bit energetic and organised on the weekends, and I’ll batch cook things that can be frozen in individual portions and popped into lunch boxes straight from the freezer. This keeps them cool until lunchtime when they have defrosted and are ready to eat.
The only problem I normally face with these balls is
that they are so delicious that my family “taste test” them to the point that very few make it to the freezer! Needless to say, I’ll often make a double, or even triple batch to make sure I have some left for lunches!
They are lovely with a salad, or a side of rice and greens.
If you’re looking for more ideas for lunches that are gluten & dairy-free, make sure you check out my Packed Lunches cookbook here.
Sticky Pork Balls
- 500 g Pork mince
- 1/4 cup quinoa flakes or almond meal
- 1 tsp ginger, fresh finely grated
- 2 cloves garlic finely chopped
- 1 egg
- 1/4 cup mirin or sherry, or stock
- 1/4 cup coconut aminos
- 1 tsp Fish sauce
- 1 tsp honey
- 1/2 tsp sesame oil
- Combine mince, quinoa flakes, ginger, garlic and egg.
- Shape teaspoonfuls into balls
- Meanwhile, bring a pot of water to the rolling boil.
- Add the pork balls and cook until they float.
- Remove balls with a slotted spoon when they float to the surface of the water and drain.
- When all balls have been removed, discard the water and return the pan to the stove over a medium heat with combined mirin, coconut aminos, fish sauce, honey and sesame oil.
- Add balls and toss to coat.
- Cook over medium heat for around 5 minutes until all the sauce has been absorbed into the balls.