Description
A low carb and gluten free meatball recipe inspired by the classic Chinese takeout dish Chicken and Broccoli.
Ingredients
Scale
For the meatballs:
- 1 lb ground chicken or turkey
- 1/4 cup almond flour
- 1 egg
- 1 Tbsp gluten free soy sauce or coconut aminos
- 1/2 tsp ginger powder
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 Tbsp minced scallions
- 1 Tbsp olive oil for frying
For the sauce:
- 1 tsp sesame oil
- 1/4 cup gluten free soy sauce or coconut aminos
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 1/2 cup water
- 1/2 tsp xanthan gum
- 1 Tbsp granulated sugar substitute
- 4 cups frozen broccoli florets, thawed
Instructions
- Combine all of the meatball ingredients except the olive oil and mix thoroughly. Form into 16 meatballs. Heat the olive oil in a large nonstick pan and fry the meatballs until golden brown on all sides and cooked through. Remove the meatballs from the pan and set aside. Add the sesame oil, soy sauce, onion powder, red pepper flakes, water, xanthan gum and sugar substitute to the pan you cooked the meatballs in. Whisk until smooth and bring to a boil. Add the broccoli and meatballs back to the pan and reduce heat to low. Simmer for 5 – 8 minutes or until the broccoli is bright green and tender. Serve hot.
Notes
Approximate nutrition info per serving: 322 calories, 20g fat, 4.75g net carbs, 27g protein
Nutrition
- Serving Size: 4 meatballs & 1 cup broccoli
