Korean Meatballs

KOREAN MEATBALLS (appetizer)
2 pounds ground beef
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic

Mix all of the ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture and simmer in a slow cooker about 3-4 hours, stirring occasionally, or simmer, covered, on lowest setting on stove about an hour or so.

Makes about 60 small meatballs

SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract, optional
1/4 cup green onions, chopped

Mix all ingredients in a small bowl.

Per 3 meatballs: 96 Calories; 6g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 6 meatballs: 192 Calories; 13g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per whole batch: 1924 Calories; 125g Fat; 165g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23g Net Carbs

This recipe was originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. The original recipe is posted under Appetizers on my website but I also tweaked it slightly to serve as a main dish. I've posted that version below. I served them with cauliflower "fried rice" in the photo below.

KOREAN MEATBALLS (main dish)
2 pounds ground chuck
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Sauce (see recipe below)
Xanthan gum, optional

Mix all of the ingredients, except for the sauce and xanthan gum, well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425º for about 15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture in a large pot. Cover and simmer 1-2 hours, stirring occasionally.

To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with about 1/4 to 1/2 teaspoon of xanthan gum while briskly whisking it in. Cook and whisk until the sauce is thickened to your liking. Pour the sauce over the meatballs and serve.

Makes about 40 meatballs or 8-10 servings

SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/8 teaspoon orange extract, optional
4 green onions, chopped

Mix all of the ingredients in a large pot.

With granular Splenda:
Per 1/8 Recipe: 268 Calories; 17g Fat; 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/10 Recipe: 214 Calories; 14g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per 1/8 Recipe: 262 Calories; 17g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 209 Calories; 14g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

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