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

Meatballs

0

Classic Meatballs

Ingredients: for the meatballs

• 1 pound or about 500gm lean beef mince
• 1 pound or about 500gm lean pork mince
• 1 1/2 Tbsp chopped fresh parsley
• 1 Tbs chopped fresh oregano or marjoram
• 1 tsp fresh or dried basil
• 2 garlic cloves, crushed and chopped
• 4 small fresh button mushrooms
• 1 egg
• 1 Tbsp olive oil
• black pepper
• raw salt

Ingredients: for the Sauce

• 1 large finely chopped onion
• 150ml dry red wine (about 1g of sugar per 100g)
• 2 cups of canned tomatoes (2.4g of sugar per 100g)
• 1 Tbsp full cream
• 1/2 cup water
• 1 tsp salt
• pinch of ground black pepper
• 1 tsp ground fresh chili (optional)
• 1 tsp fresh or dried oregano
• fresh basil or chives to garnish

Directions: for meatballs
1. Heat the skillet of frying pan to medium and add oil and onion, frying for 2-3 minutes or
until slightly golden.
2. Place all the ingredients including the onion into a large bowl and mix thoroughly using
your hands. Make sure to "knead" the mixture for a few minutes to bind everything
together properly.
3. Wet your hands, roll the meat mixture into small balls the size of a golf ball.
4. Heat the same frying pan to medium high, add some oil and place meatballs into pan.
Cook for about 5 -6 minutes on "each side" until done.

Directions: for sauce
1. Heat same pan to medium - add some extra oil to the pan and saute onion for about 4
minutes (in the same frying pan)
2. De-glaze the pan with the red wine and bring to a simmer. Add the tomatoes, cream, chili, oregano, water, salt and pepper and bring to the simmer again.
3. Serve with cocktail sticks or skewers accompanied with homemade tomato ketchup.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Meatballs

0