Honey and garlic pork meatballs

Prep Cook Serves Cost 10 min 20 min 4

Less than £1 a head

For the meatballs 500g pork mince 1 tbsp fresh chives, chopped

1 egg

2 tsp ground coriander

Salt and pepper 2 tbsp gluten-free plain flour

For the sauce

2 tbsp vegetable oil 1 tbsp minced ginger paste

2 tsp minced garlic paste

2 tbsp gluten-free soy sauce

3 tbsp white-wine vinegar

70ml honey

½ tsp dried chilli flakes

To serve Steamed rice Chopped spring onion greens or chives

Roast carrots

These crisp-on-the-outside and tender-in-the-middle meatballs are coated in a sticky soy sauce, honey and garlic glaze and are perfect served with rice and topped with spring onion. They taste even better cold, so save any leftovers for snacks or sandwiches the next day.

Mix all the meatball ingredients in a large bowl. Using your hands, make 12 meatballs from the mixture, then bake in a 220C (200C fan)/gas 7 oven for 10-12 minutes, or air-fry on 190C for 10 minutes.

While the meatballs are cooking, make the sauce. Put the oil in a small pan on a low-medium heat. Stir in the ginger and garlic pastes, followed by the soy sauce and vinegar, bring to a low boil, then stir in the honey and chilli flakes.

As soon as the meatballs are ready, drop them into the sauce, which should by now be thickened and sticky, and turn over gently, so they are all well coated.

Serve on steamed rice and sprinkled with spring onion greens or chopped chives; I like some roast carrots on the side, too.

Becky Excell is a gluten-free blogger and the author of Quick + Easy Gluten-Free (Quadrille, £20).

To order a copy for £17.60 go to guardianbookshop.com