I was looking for a way to use up some ground meat (half pork, half beef)

[conuly]

and I tried this recipe.

Mmm, that is good! I couldn't find the apple cider vinegar so I subbed in rice vinegar, and as usual we added more garlic and ginger to the recipe than strictly called for. Also, I forgot to roll the meatballs in cornstarch, so after they had cooked I tossed the cornstarch in and made a quick roux before adding the sauce, to help thicken it. Rolled the meatballs around one by one as I dropped them in.

Had this with roasted broccoli and five-spice glazed carrots.

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Comments

[thewayne]

That sounds quite good! I LOVE the flavor of hoisin, but it's so high in salt that I don't use it often as my wife's blood pressure is higher than mine.

Still, I'll try it some time.

I've always got apple cider vinegar on hand, I use it in several things. It's cheap stuff, but does the job. Yeah, rice vinegar is definitely the way I'd go on that one for a substitute.

[conuly]

If the only other source of salt you use is the soy sauce then it shouldn't be that bad. There isn't that much hoisin in the recipe.

Or you could use coconut aminos to sub for the soy sauce, and then the only salt might be the hoisin.

[thewayne]

Huh!  Had never considered coconut aminos!  We don't use much salt in our cooking, down to the point that a friend of mine complains that he has to add more!  I/we came across articles talking about using chili peppers and vinegars as replacements for salt, and we have several excellent balsamics that we enjoy cooking with. I'll have to give some thought to those coconut aminos.

[conuly]

I'm not sure I'd use them as a salt replacement per se, but they do great to replace salty umami sources like worchestershire and soy sauce.