Created by Michelle Sala ©2021
Makes 22-24 meatballs
1 lb. ground turkey or pork
½ cup almond flour
2 stalks green onion finely chopped
Handful of cilantro finely chopped
½ tsp. salt
Ground pepper, a few turns of the grinder
1” grated fresh ginger
1 large clove of garlic grated, pressed or finely chopped
A few sprinkles of coconut aminos (or Tamari)
Preheat oven to 350°F. Combine all ingredients. Roll mixture into 1” balls. Place balls on parchment lined baking sheet. Bake for 15 mins.
The meatballs can be enjoyed warm on their own with a salad or added to stir fried vegetables. I also use them in a Vietnamese style noodle salad (Bun). Instead of using rice vermicelli noodles, I use low carb shirataki noodles. The Laviva spaghetti noodles are my favorite for the Bun. I use one individual packet per serving, rinse the noodles and heat in a dry pan for a few minutes. Put the noodles in a bowl and toss a little olive oil or avocado oil. I get Thai basil and mint from the Asian market, and add shredded carrots, green onions, toasted cashews (you can use peanuts), thinly sliced and seeded cucumber and jalapeno pepper on top of the noodles. I use Blue Dragon Vietnamese dipping sauce and a drizzle of toasted sesame oil, and some Siracha to taste.
If it’s soup weather, I’ll add the meatballs to soup that I’ve made with chicken broth, carrots, onion, shitake mushrooms, garlic, and grated ginger in the broth. I garnish the soup with green onion, cilantro, and thinly sliced jalapeno peppers.