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!Print