This meatball recipe has become a staple in my house. The hubbs absolutely loves them (and so do I!) You can prepare a huge batch a head of time and freeze for later. They make a quick and easy mid-week meal!
Serve these meatballs over your favourite side, I used spiralized sweet potatoes, but you could use spaghetti squash or zoodles (zucchini noodles) for low-carb days. Or brown rice or pasta for high carb days.
Serves 4 (Makes 16 meatballs, 4 meatballs per serving)
1 lb ground meat of choice – I used turkey
1/2 cup bread crumbs or almond flour
1 Tbsp Coconut Aminos
1/4 cup fresh cilantro, chopped
1 medium shallot, diced (about 2 Tbsp)
1 Tbsp fresh ginger root, grated
2 cloves of garlic, minced
S&P to taste
Glaze (yields 1/4 cup):
2 Tbsp rice vinegar
2 Tbsp ponzu sauce
1 Tbsp sesame oil
1 tsp honey
1 tsp arrowroot powder + 2 tsp water
Preheat oven to 425F. Line a 9 x 13 inch baking dish with parchment paper. Add all the meatball ingredients to a bowl and mix well with your hands. Roll mixture into 16 balls and add to the baking dish. Cover with tin foil.Bake for 20 minutes (or until meat is fully cooked in the centre), flipping once half way through.
Meanwhile, prepare the glaze. Add rice vinegar, ponzu sauce, sesame oil and honey to a small saucepan. Bring to a simmer. In a small bowl, whisk together arrowroot powder and water until the powder is dissolved. Slowly whisk this into the saucepan. Continue to simmer until sauce thickens.
Serve the meatballs over your favourite side and top with glaze.Nutritional Info per serving – 4 meatballs with 1 Tbsp of glaze (not including sweet potato)
313 Calories, 13g Carbs, 1g Fibre, 12g Net Carbs, 17g Fat, 27g Protein, 3g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.