Description
A low carb meatball recipe inspired by the classic Vietnamese Bahn Mi sandwich. “Like eating an entire Chinese buffet in one bite!”
Ingredients
Scale
For the pickled vegetables:
- 1 medium daikon radish, spiralized or julienne cut
- 1 medium carrot, spiralized or julienne cut
- 1/3 cup unseasoned (no sugar added) rice wine vinegar
- 1/4 cup granulated sugar substitute (Swerve, Splenda, etc.)
- 1 tsp fish sauce
For the meatballs:
- 1lb ground pork (or turkey)
- 1 egg
- 1/4 cup almond flour
- 1 tsp minced ginger
- 1/4 cup scallions, chopped
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp fish sauce
- 1 Tbsp granulated sugar substitute (Swerve, Splenda, etc.)
- 1/4 tsp salt
- 1/2 tsp garlic powder
For the mayonnaise:
- 1/2 cup mayonnaise
- 1 Tbsp (or more) Sriracha hot sauce
- 1 Tbsp granulated sugar substitute
- 1 tsp unseasoned (no sugar added) rice wine vinegar
To garnish:
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
Instructions
For the pickled vegetables:
- Combine the diakon and carrot in a medium bowl. In a small bowl, whisk together the rice wine vinegar, sugar substitute, and fish sauce. Pour over the veggies and toss to coat. Refrigerate for at least one hour, stirring occasionally.
For the meatballs:
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 16 one and a half inch meatballs. Fry in a nonstick pan (use a little olive oil if necessary) until golden brown and cooked through.
For the mayonnaise:
- Combine all of the mayonnaise ingredients together and stir until smooth.
To assemble:
- Drain the pickled veggies and place on a plate or platter. Place the meatballs on top of the vegetables and garnish generously with the fresh cilantro and scallions. Serve with the mayonnaise on top or on the side.
Notes
Approx nutrition info per serving: 529 calories, 45g fat, 6g net carbs, 25g protein
Nutrition
- Serving Size: 4 meatballs, 1/2 cup veggies, 2 tbsp mayonnaise
