These meatballs are very versatile, similar tasting to a dumpling. We use them as part of an appetizer tray with dipping sauces or add them to a bowl of Asian Meatball Soup, Rice Noodles, Vermicelli, or rice.
Asian Meatballs and Dipping Sauces
There are very few Carbs unless serving these meatballs with rice, vermicelli, or rice noodles. Gluten Free Tamari is softer in flavor than soy so adjust accordingly to your taste preference.
Ingredients
- 1.1 lb (500 gr) ground chicken/turkey 0 CHO
- 1 egg beaten 0 CHO
- 1 TBSP (11 gr) Rice breadcrumbs (17 CHO/20 gr) 9.35 CHO
- 1 TBSP chives finely chopped 0 CHHO
- 2 TBSP cilantro or basil finely chopped 0 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- 1 tsp. fish sauce .33 CHO
- 1 tsp. Tamari .33 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1/8 tsp. red pepper flakes optional 0 CHO
TOTAL CHO 13.01 CHO
- TOTAL WEIGHT 670 GRAMS
- 13.01 CHO DIVIDED BY 670 GRAMS = .019 CHO/GRAM
- 22 meatballs (30 gr each before cooking – .019 CHO x 30 GR) .57 CHO EACH
Soy Mayo Dipping Sauce
- *2 TBSP Kewpie Mayonnaise 0 CHO
- ½ tsp. Tamari 0 CHO
- TOTAL CHO 0 CHO
Thai Soy Dipping Sauce
- 2 TBSP Tamari 2 CHO
- 2 TBSP Rice Vinegar unseasoned 0 CHO
- TOTAL CHO 2 CHO
- TOTAL VOLUME 4 TBSP
- CHO/1/2 TBSP = .5 CHO
Instructions
- Pre heat oven to 400.
- Chop herbs and grate ginger.
- Add all ingredients to a medium sized bowl and mix well.
- We use cookie scoops to uniformly make the meatballs. Each meatball using a 1 TBSP scoop weighs 30 grams prior to cooking.
- Place meatballs on a baking sheet.
- Cook for 20 minutes.
- Meatballs can be frozen or stored in the refrigerator for several days.
- *Kewpie Mayonnaise is extremely popular in Japan and is made from whole eggs and rice vinegar rather than whole eggs and distilled vinegar. It is richer and has more of a Unami taste. Hellman’s Real Mayonnaise is our favorite North American mayonnaise.
