The mayonnaise in these meatballs helps to keep them juicy but not fatty, while the vegetables are seasoned with tamari, honey and pepper, with no additional salt. I also like to eat them lightly chilled in a salad.
1. In a big bowl, mix together all the ingredients for the meatballs really well. Roll into balls the size of a 50p coin, then chill really well.
2. Heat 2 tablespoons of the oil in a wok, add the meatballs and cook gently for 8–10 minutes, turning occasionally to get a nice glaze all over. Once cooked remove from the pan and keep warm.
3. Add the remaining oil to the pan. Add the carrot, pak choi and spinach, and wilt for 2–3 minutes, then add the honey, tamari and lime juice and stir through. Season with pepper.
4. Add the meatballs to the pan, stir through to heat, then serve.
Essential Gluten-Free by Phil Vickery. Published by Kyle Books. Priced £19.99. Photographed by Kate Whitaker.