Asian Meatballs

I'm a huge fan of meatballs – I've loved them since I was a kid. This version is both sweet
and salty, with a slight crunch from the water chestnuts. An excellent party appetizer, these
can be made ahead and frozen – simply reheat in the oven.

Makes 16 meatballs

• 1 lb ground beef (80/20)
• 2 Tbl cilantro, chopped
• 2 Tbl green onions, chopped
• 2 Tbl red pepper, chopped
• 2 Tbl water chestnuts, chopped
• 1 egg
• 2 tsp gluten free soy sauce

For the sauce:

• 2 Tbl ginger, chopped
• 1 Tbl gluten free soy sauce
• ¼ cup lime juice
• 2 Tbl fish sauce
• 2 tsp sesame oil
• 1 tsp sriracha
• 3 Tbl sweetener*

Combine the beef, cilantro, green onions, red pepper, water chestnuts, egg and 2 tsp soy
sauce in a medium bowl. Use your hands to mix, making sure the meat and vegetables are
fully combined, but don't overwork it or your meatballs will be tough. Form into 16 meatballs about one inch in diameter. Fry the meatballs in a nonstick pan until cooked through. Transfer from the pan to a paper towel-lined plate. While the meatballs are cooking, combine the sauce ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for about 5 minutes until the sauce has thickened slightly. Add the fully cooked meatballs to the sauce and toss to coat. Cook in the sauce for about two minutes. Remove and serve garnished with chopped cilantro, green onions and pepper if desired.

Approx. nutrition info. per meatball: 77 calories, 5g fat, 1g net carbs, 6g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny