Beef meatballs with an Asian touch, for a fabulous dinner which is decadent, yet healthy!
Nutritional values per serving: Kcal: 525 - Protein: 32g, Fat: 41g, Net Carb: 6g
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Preparation Time 20 minutes
Baking Time 0 minutes
Difficulty Rating 2
Health Level 4
- Coconut oil, 1 tablespoon (13 g)
- Beef, (better if grass-fed), ground, 1 pound (454 g)
- Garlic, 2 garlic cloves (8 g)
- Almond flour, 1/2 cup (8 g)
- Almond milk, 2 tablespoons (42 g)
- Salt, 1 tablespoon (18 g)
- Coconut milk, 1 cup (227 g)
- Vegetable stock (broth), 1 cup (235 g)
- Coriander seeds, 2 teaspoons (4 g)
- Cinnamon, 1 teaspoon (3 g)
- Ginger root, 1 inch (6 g)
- Lime, 1/2 lime zest (33 g)
- Spring onions (scallions), 1 green onion (12 g)
- Chili powder, 1/2 teaspoon (1 g)
- Basil, 1 tablespoon (3 g)
- In a bowl combine almond flour and almond milk to create a paste.
- In a pan, heat the coconut oil and cook scallion and garlic over low-medium heat for a couple of minutes.
- Add salt and almond paste to the pan with the ground beef.
- Once scallion and garlic are ready ,add them to the ground beef and mix well.
- With your hands, create meatballs (about 2 inches).
- Using the same pan, brown the meatballs. Place the meatballs along the edge of the pan, leaving the centre of it empty.
- Add the spices (not the ginger) in the centre of the pan while the meatballs cook.
- Once the meatballs are browned on each side, add coconut milk and broth to the pan.
- Add the ginger and let sit for 15 minutes or until cooked throughout.
- Garnish with basil leaves.
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