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–+ servings

Asian Meatballs over Carnivore Rice

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Prep Time 20 minutes
Cook Time 15 minutes
Course Carnivore, Dairy Free, Main Course
Cuisine Asian, CARNIVORE
Servings 8 servings
Calories 352.4

Ingredients
  

CARNIVORE RICE:

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

Calories: 352.4 | Fat: 21.2g | Protein: 36.1g | Carbohydrates: 2.6g | Fiber: 0.3g | P:E Ratio: 1.5