Asian Meatballs over Carnivore Rice
I love meatballs! So when I went to Good Food Cafe which was a keto restaurant in Madison Wisconsin, I ordered their Asian Meatballs. I told the owner, Kory (which you can watch my interview with him HERE), “These are the BEST meatballs!” He laughed and said, “You should, they are your recipe!”
My recipe for Asian Meatballs was written many moons ago and is in my first published cookbook. It is so delicious, I had to share my recipe with all of you!
ASIAN MEATBALL GLAZE
When making the mouthwatering glaze for these meatballs, I highly suggest you use homemade bone broth. Store-bought broth will work but the glaze will not be thick, though adding a small amount of gelatin can help to thicken it but when it cools, it will become very gelatinous. Make sure to reheat the glaze before serving leftovers.
HOW TO MAKE ASIAN MEATBALLS OVER CARNIVORE RICE
To make my Carnivore Rice and the glaze for the Asian Meatballs, I used Further Food gelatin!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious carnivore rice helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes like the sauce for the meatballs!
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Asian Meatballs over Carnivore Rice
Ingredients
CARNIVORE RICE:
- 4 cups egg whites (carton egg wites)
- 2 tablespoons Further Food gelatin
- 1 teaspoon Redmond Real salt (or Tamari sauce for an Asian flair)
ASIAN MEATBALLS:
- 2 pounds ground beef 85% lean
- 2 large eggs beaten
- 3/4 cup mushrooms finely chopped
- 4 tablespoons green onion diced
- 2 tablespoons organic tamari sauce
- 2 teaspoons ginger freshly grated
- 2 cloves garlic minced or smashed
SAUCE:
- 1/2 cup beef broth
- 1/4 cup organic tamari sauce
- 2 tablespoons coconut oil
- 1/3 cup allulose (I used brown allulose)
- 2 tablespoons green onions (finely chopped) plus more for garnish
- 2 teaspoons ginger freshly grated
- 1 clove garlic minced
- 3 teaspoons Further Food gelatin
Instructions
- To make the Carnivore Rice, place the eggs into a large greased skillet and whisk in the gelatin and the salt. Allow the gelatin to dissolve for 3 minutes before turning on the heat.
- Heat the eggs over medium- high heat and scramble until completely cooked through. Remove from heat and cool completely. Once cool, place in a food processor to pulse into small pieces of rice (or use a ricer and place the cooked egg whites through a ricer to form pieces of rice). Set aside while you make the meatballs.
- NOTE: The Carnivore rice can be made 4 days ahead and stored in an airtight container in the fridge until ready to serve. To reheat, place on a lightly greased skillet and saute over medium heat for 2 minutes or until heated through.
- Preheat the oven to 400°F.
- In a large bowl, mix together the ground beef, eggs, mushrooms, green onions, coconut aminos, ginger, and garlic. Mix until well combined. Shape into 1½-inch meatballs (I use an ice cream scooper to make sure the meatballs are the same size) and place on a rimmed baking sheet.
- Bake for 15-20 minutes, or until browned and cooked through.
- Meanwhile, make the sauce: In a small saucepan, combine the broth, coconut oil, tamari, sweetener, green onions, ginger, and garlic. Whisk in the gelatin and allow to sit for 3 minutes or until the gelatin has dissolved. Heat over medium-high heat until bubbling, stirring well to combine. Simmer on medium for 10 minutes while the meatballs cook. Remove from the heat. NOTE: This sauce can be made 4 days ahead and stored in the fridge.
- Remove from the meatballs from the oven, place on a serving tray, and serve with the sauce. Garnish with sliced green onion.
- Store extras in separate air tight containers in the fridge for up to 6 days. To reheat, place meatballs on a rimmed baking sheet and bake in a 325 degree F oven for 5 minutes or until heated through.
Video
Nutrition
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This recipe is outstanding! Thank you Maria! I didn’t make the rice portion but served with riced cauliflower.
I’m so glad you liked it! 🙂