Description
A Thai inspired low carb and gluten free meatball recipe that the entire family will love!
Ingredients
Scale
For the meatballs
- 1.5 lbs ground turkey
- 1 egg
- 1/3 cup almond flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp chopped cilantro
- 1 tsp red curry paste
For the Sauce
- 2 cups eggplant, peeled and chopped into cubes
- 4 cups bok choi, chopped
- 1 can baby corn, drained and sliced into 1 inch pieces
- 1 Tbsp coconut oil
- 2 Tbsp red curry paste (in the asian section of most grocery stores)
- 1 cup coconut milk
- 2 Tbsp granulated sugar substitute
- 1 Tbsp fish sauce
- 1/4 cup almond milk (vanilla, unsweetened)
- 1/4 cup cilantro, chopped (garnish, optional)
Instructions
To make the Meatballs:
- Combine all of the meatball ingredients in a medium mixing bowl. Mix thoroughly and form into 16 meatballs. Saute in a nonstick pan with just a little bit of coconut oil if necessary, until golden brown on all sides – about 3 – 4 minutes per side should do it. Remove from pan onto a paper towel-lined plate while you make the sauce.
To make the sauce:
- Heat coconut oil in a large saute pan. Add the curry paste and cook for about one minute. Add the eggplant and saute for about 2 minutes. Add the bok choi and baby corn and cook for another 2 minutes, or until bok choi leaves are wilted. Pour the coconut milk and almond milk into the pan and bring to a simmer. Add the fish sauce, sweetener, and meatballs to the pan. Stir, and simmer gently for about five minutes, or until the vegetables are cooked to your liking. Remove from the heat and serve with a generous amount of fresh chopped cilantro.
Notes
Approximate nutrition information:
per “naked” meatball: 95 calories, 7g fat, .4g net carbs, 8g protein
per serving with sauce and veg: 567 calories, 43g fat, 6.25g net carbs, 38g protein
Nutrition
- Serving Size: 4 meatballs, 1 cup vegetables with sauce
