I’m running a bit behind this week because we did an impromptu weekend in Myrtle Beach for our 21st anniversary (I know, more than 2 DECADES right?) and just got back yesterday.
So welcome to…er…Meatball Tuesday? Meh, doesn’t have the same ring to it as Meatball Monday – but the recipe is just as delicious, promise!
This will be the last in my series of Asian-inspired low carb meatball recipes for awhile – I’ll be moving on to some Italian-inspired recipes next, which I’m super excited about.
I haven’t started cooking yet, but I’ve got a list of recipes I want to play with and I know they are going to be great – can’t wait to share them with you in the coming weeks!
This week’s meatball recipe isn’t much to look at, but the flavors and textures are sensational! I included a little bit of hot Chinese mustard in the sauce and it really took this sauce to another level.
The slightly sweet eggplant has a meatiness of its own, making for a very hearty combination as is, but you could add other veggies if you like, or even serve it over my low carb coconut lime cauliflower rice to make it feel even more authentic!
- 1 lb. ground chuck (or ground pork)
- 1 egg
- ¼ cup almond flour
- 2 Tbsp gluten free soy sauce see example
- 1 Tsp ginger, minced
- ½ tsp garlic powder
- ¼ tsp Chinese five spice powder see example
- 2 Tbsp scallions, chopped
- 1 tsp sesame oil
- 2 Tbsp avocado oil or light olive oil
- 4 cups chopped Japanese (or any) eggplant
- 1 tsp ginger, minced
- 1 Tbsp garlic, minced
- ¼ cup scallions, chopped
- 1.5 Tbsp gluten free Hoisin sauce see examples
- 2 Tbsp gluten free soy sauce
- ½ tsp Chinese hot mustard see example
- 2 Tbsp granulated sugar substitute
- 1 cup water
- ½ tsp red pepper flakes
- ¼ tsp xanthan gum
- Combine all of the meatball ingredients in a medium bowl, and mix thoroughly. Form into 16 meatballs. Cook in a large nonstick saute pan over medium heat until golden brown on all sides and cooked through. Remove the meatballs from the pan and reserve.
- After you've cooked the meatballs and removed them from the pan, add the sesame oil and avocado or olive oil. Cook the ginger and garlic in the pan for about a minute, or until fragrant. Add the eggplant and scallions and cook for 3 - 5 minutes over med-high heat until browned on the outside and slightly softened. Remove and set aside. Add the hoisin, soy sauce, mustard, sweetener, water, red pepper flakes, and xanthan gum to the pan and whisk until smooth. Bring the sauce to a boil and cook for 2 - 3 minutes or until starting to thicken. Add the veggies and meatballs back into the sauce and simmer for 3 - 5 minutes or until the eggplant has reached your desired tenderness. Serve hot.