Sunday, 15 November 2015

Asian Meatballs

Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb
Yield: 4 servings

  • 1 lb. lean ground beef
  • ½ cup chopped cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger root
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup light soy sauce
  • 1 teaspoon cornstarch (use organic to avoid GMOs)
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger root
  • 1 teaspoon sesame oil
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Place the meatballs ingredients in a medium bowl and use your hands to combine. Shape into 24 meatballs, each weighing about 20 grams. Bake 10 minutes.
  3. Meanwhile, in a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined. Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze, about 5 minutes. Reduce heat to low and stir in the sesame oil.
  4. Transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.
When I serve these Asian meatballs over spaghetti squash, I give the entire dish an Asian flavor by cooking a small spaghetti squash in the microwave, then sauteing the spaghetti squash strands in a large skillet, in refined (neutral-tasting) coconut oil, adding ½ teaspoon kosher salt, a little black pepper, 1 teaspoon garlic, 1 teaspoon ginger, and - off heat - 1 teaspoon sesame oil.
Nutrition Per Serving
Serving size: 6 glazed meatballs; Calories: 295; Fat: 19g; Carbohydrates: 7g;Sugar: 4g; Sodium: 795mg; Fiber: 0g; Protein: 22g

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