Chinese Take out is one of my favorite guilty pleasures. I always seem to crave it even more when I am on a restrictive diet, which is why I tried to turn my all time favorite dish, Teriyaki meatballs into a healthy low carb option, so that my cheat meal didn’t take me completely offside. This recipe is fairly simple to whip up and I am positive it will become a staple dish in your kitchen.
In order to make these delicious beef teriyaki meatballs, you will need the following:
- 1 lb extra lean ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 6 Tbsp Organic Coconut Aminos (soy sauce substitute)
- 2 Tbsp equivalent sweetener (Swerve works well)
- 2 tsp ground ginger
- 1/2 cup chicken broth
- 2 garlic cloves, minced
(You will end up with about 20 medium size meatballs – 4 servings at est. 6 net carbs each).
- Mix the ground beef with 1 tsp each of salt, black pepper, and garlic powder.
- Form the meat mixture into meatballs.
- In a separate bowl, mix the remaining ingredients to make the teriyaki sauce.
In a large skillet, heat 2 Tbsp of oil over medium-high heat. Once the skillet reaches a temperature where it sizzles a bit, add the meatballs for about 5 -7 minutes, make sure to turn them to keep the searing even. Next, add the sauce to the skillet, cover, and let the meatballs cook through for another 2 to 3 minutes. Remove the meatballs from the dish and keep warm. Allow the sauce to reduce and thicken, this should take about 5 more minutes. Once reduced, add the meatballs back into the pan and toss to coat.
I typically eat these with side of sautéed veggies or some fresh cucumber and carrots, YUM!
Please let me know in the comments what your favorite way to curb those vicious takeout cravings!
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