WonTonLess Meatballs
These are WonTon (less) because they taste just like the wonton filling, but they don't need the dough-y wrapper to be delish and nutrish!
The simple Far Out Far East sauce used to flavor the meatballs is so good, I recommend making extra and using it as a marinade or stir-fry sauce, anytime you want to add a yummy Asian flavor to whatever you're cooking.
The meatballs can be made from any meat you prefer, I made a combination of pork and beef, one pound of each. As I always say, if you're going to make something, make enough to last so you don't have to do it twice! This also proves that if you only have one pound of a certain meat, you don't have to rush off to the store to buy the same thing. Mix it up!
WonTonLess Meatballs
Ingredients
- 1 pound of ground pork, bison, beef or chicken (or easily double the recipe by making two flavors of meatballs with two types of meat.)
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon 5 spice powder
- 1/4 cup almond flour
- Salt and Pepper to preferred taste
- Far Out Far East Sauce (recipe link)
Method
- Prepare the Far Our Far East Sauce, place into a jar and refrigerate until needed. (Make extra because it makes a delish stir fry sauce.)
- Place meats of your choice into a mixing bowl. Add egg, almond flour, salt and pepper and mix with hands to combine. Only knead long enough to combine the ingredients, otherwise the meat will get tough.
- Use a portion scoop or large soup spoon to portion the meat into meatballs. Roll each to make a nice even round shape.
- To cook, heat 1-2 Tablespoons of avocado oil in a sauté pan until shimmering. Add the meatballs and allow to brown on all sides. Do not overcrowd. Pour in 1 1/2 cups of the Far Our Far East sauce and cover.
- Reduce heat and allow to simmer 15 to 18 minutes, until meatballs are no longer pink inside.
- Serve over cauliflower rice.
- Finish with some sesame seeds, fresh cilantro and chopped green onions if you like.
Calories
373.73Fat (grams)
25.27Sat. Fat (grams)
8.63Carbs (grams)
3.61Fiber (grams)
1.23Net carbs
2.38Sugar (grams)
1.33Protein (grams)
31.47Sodium (milligrams)
231.09Cholesterol (grams)
109.18Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
Ingredients:
1 pound of ground pork, bison, beef or chicken (or easily double the recipe by making two flavors of meatballs with two types of meat.)
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 cup almond flour
Salt and Pepper to preferred taste
Sauce Ingredients:
1 cup coconut aminos
1 Tablespoon fish sauce
1 cup water
1 Tablespoon Rice vinegar (don't worry, it's compliant on Whole30)
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1 Tablespoon fresh grated ginger
1 teaspoon mushroom umami seasoning (I love this one from Trader Joe's)
1-2 teaspoons sriracha, depending on the heat level you prefer (Try this sriracha from Yellowbird, it's so good and Whole30 compliant. Find it at Whole Foods or online)
1/2 cup avocado oil
1 teaspoon sesame oil
1 teaspoon Chinese Five Spice Powder
Method:
In a container with a tight fitting lid, mix up the sauce ingredients. (Everything but the meat, egg, salt and pepper). Close the lid and shake to combine.
Place meat into a mixing bowl. Add egg, salt and pepper and mix with hands to combine.
At this point, you could refrigerate the sauce, and/ or refrigerate or freeze all or a portion of the meatballs to cook at a later time.
To cook, heat 1-2 Tablespoons of avocado oil in a place the meatballs into a sauté pan. Add the meatballs and allow to brown on all sides. Pour in the sauce and cover.
Allow to simmer 15-18 minutes, until meatballs are no longer pink inside.
Serve with cauliflower rice. Add some extra sauce to the cauliflower to season.
Finish with some sesame seeds, fresh cilantro and chopped green onions if you like.
