My husband and I loved this. It tasted a bit like Ginger Beef that we remember from a Chinese restaurant in Canada. Savory sweet meats! Delicious! The sauce is amazing and the meatballs themselves without any sauce at all are very moreish, as they are so tender, and have a great taste. With the sauce, they are sticky, sweet and savory.
Some people make tiny meatballs and stick a toothpick in them for an appetizer. I can see how that would go over well, too. Instead we made big meatballs and had this as a meal. Definitely something I want to make for our sons soon. They would both love this so much, I just know it!
When making these meatballs, don't overmix the meat. You want them to be tender and not tough.
I want to try this sauce with chicken some time as well, as I know it will be great!
You can serve this with cauli rice and a stir fry vegetable or your favorite salad and dressing. Yummy for your tummy!
Ingredients:
2 lbs lean ground beef (0.9 kg)
5 green onions, chopped
(reserve some for garnish)
1 tbsp coconut flour (15 ml)
2 eggs
3 tbsp low-sodium soy sauce (45 mL)
2 tsp grated ginger, OR (10 mL)
very finely chopped
1 tsp minced garlic (5 mL)
1/2
tsp red pepper flakes (2 mL)
Light-tasting olive oil
Sauce:
2/3
cup water (150 mL)
1/4
cup low-sodium soy sauce (60 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp honey substitute (30 mL)
1 tbsp minced garlic (15 mL)
2 tsp finely chopped ginger (10 mL)
1 tsp molasses, optional (5 mL)
Slurry:
2 tsp water (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
In
large bowl, combine lean ground beef, green onions (reserve some for garnishing
later) and coconut flour. In small bowl,
whisk eggs with soy sauce, ginger, garlic and red pepper flakes. Add to ground beef mixture and mix well.
Using a 2-tbsp (30 mL) cookie scoop as a guide for the amount, form rounded
meatballs using your hands.
Sauce: In medium bowl, mix water, soy sauce,
sweetener, honey substitute, minced garlic, ginger and molasses, if using. Stir in slurry.
Slurry: In small bowl in water, stir cornstarch, OR
arrowroot powder until dissolved.
In
large frying pan in some olive oil and over medium heat, cook meatballs until
browned on one side and brown on the other side as well, until they are almost
completely cooked through. Add sauce and
cook until sauce thickens to your preference and meatballs are cooked through. Garnish with chopped green
onions.
Yield: 22 meatballs
About
7 servings
316.9
calories
26.7
g protein
21.1
g fat
0.6 g fiber
2.7
g net carbs
More Meatball Recipes:
Cheesy Italian Meatball Casserole
Meatballs with Brown Onion Gravy
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