Thai Meatballs

These are amazing little morsels of deliciousness. Nothing like an Italian meatball. Easy too and compliant with the Whole 30 I am doing this month.

Cilantro is the star in these. A lot of cilantro. If you don't like it--and some do swear it tastes like soap--maybe parsley would do. Keep these meatballs in mind when you have at least half a bunch of cilantro lingering in the crisper. It's fine if it is getting a little limp; we are baking after all. These are so good, however, you may just want to add cilantro to the grocery list just to make these meatballs. Yep. That good.

I made these Sunday during my prep day cooking. I have been munching on them all week. They were great reheated for my lunch bag. I even snuck a few cold. Not bad. They may not be the prettiest meatball, but that is because I used the super quick square meatball technique. I just pat the meat out into a square on my cookie sheet, then score it with a knife. Quicker than rolling meatballs by hand. Once they are baked, you cut them apart along the score lines. I would tell you that it is easier to make perfectly uniiform meatballs this way, but I still seem to get different sizes. Sadly, I must be spatially challenged. I can't cut brownies evenly either. oooh that's a nice thought. Brownies. Maybe come February.

Thai Meatballs

1 1/2- 2 lbs ground beef
1/2 to 3/4 bunch of cilantro, trimmed and chopped
3 tbsp almond flour
1 egg
1 tbsp chia seeds
1 tsp minced garlic
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

Sauce:
3 tbsp lime juice
1 tbsp water
1 tsp crushed garlic
3/4 tsp fish sauce

In a large bowl, combine ground beef, chopped cilantro, almond flour, egg, chia seeds, minced garlic, onion powder, salt and pepper. Mix well. Roll into balls or line a cookie sheet and pat out the meat mixture into a square or rectangle. Score according to the size of meatball you prefer. Bake at 350 degrees for 25 minutes (or until no pink remains for larger meatballs). Cut along the score lines to separate the meatballs.  Let cool for 5-10 minutes. While meatballs are cooling, assemble the sauce. Into a gallon size ziploc bag, add the lime juice, water, crushed garlic and fish sauce. Knead the bag with your fingers to combine the sauce. When meatballs are just cool enough to handle, add them to the bag. Close the seal and shake to coat all the meatballs with the sauce. Serves 6.

Per Serving: 437 calories  1.7 g net carbs   29 g protein  34 g fat

My advice is not to skip the fish sauce...just make sure your brand is sugarfree.  If you must, then substitute tamari or soy sauce. Even the hubby who is not so crazy about cilantro likes these. The cilantro flavor mellows with baking, but still lends an exotic touch to the standard meatball fare. Got a few of these darlings in my tummy, and now I am ready to go shopping for a mother of the groom dress. My oldest's wedding is not too far away now. Early March is looking to be a very busy time. I know that craziness is usually reserved for the mother of the bride, but the kids are holding the wedding in our hometown rather than hers, so some of those details are left to me. Plus we may be housing a few guests that week. So much to get done. I am so excited though. It will be a beautiful wedding.


Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 
http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com