Grilled Vietnamese-Style Meatballs - Low FODMAP, Paleo-Friendly

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By Cass Grant

Grilled Vietnamese-Style Meatballs - Low FODMAP, Paleo-Friendly

Name: Grilled Vietnamese-Style Meatballs - Low FODMAP, Paleo-Friendly
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian, Vietnamese
Ingredients: ½ pound 90/10 ground pork; ½ pound 80/20 ground beef; ⅓ cup finely chopped green onion (green part only); ¼ cup fine, blanched almond flour; 1 large egg; 2 tablespoons chopped cilantro; 2 tablespoons chopped parsley; 2 teaspoons minced lemongrass; 2 teaspoons minced ginger; 1 teaspoon crushed red pepper flakes; 1 teaspoon coconut sugar; 1 tablespoon gluten-free tamari (substitute coconut aminos for Paleo); 1 teaspoon garlic-infused olive oil; 1 teaspoon fish sauce; 1 teaspoon lime juice; 1 tablespoon coconut sugar; 1½ teaspoons Sambal Oelek; 1½ teaspoons fish sauce; juice from one lime

5 steps

Prep:15minCook:12min

Perfect for summer and grilling season, these Grilled Vietnamese-Inspired Meatballs are soft, juicy and full of flavor, amped up by the dipping sauce.

Updated at: Thu, 17 Aug 2023 10:03:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories90.2 kcal (5%)

Total Fat6.5 g (9%)

Carbs2 g (1%)

Sugars1.3 g (1%)

Protein6 g (12%)

Sodium171.4 mg (9%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

0.5 poundlean ground pork

90/10

0.5 pound80/20 ground beef

⅓ cupgreen onion

finely chopped, green part only

¼ cupalmond flour

fine, blanched

1egg

large

2 tablespoonscilantro

chopped

2 tablespoonsparsley

chopped

2 teaspoonslemongrass

minced

2 teaspoonsminced ginger

1 teaspooncrushed red pepper flakes

1 teaspooncoconut sugar

1 tablespoontamari

gluten-free, substitute coconut aminos for paleo

1 teaspoongarlic-infused olive oil

1 teaspoonfish sauce

1 teaspoonlime juice

1 tablespooncoconut sugar

1 ½ teaspoonssambal oelek

1 ½ teaspoonsfish sauce

1juice from lime

Instructions

Step 1

In a large bowl, combine all meatball ingredients in a large bowl and mix well, ensuring all ingredients are evenly distributed. Form 16 even meatballs, flattening the meatballs slightly to help decrease cooking time.

Step 2

In a small bowl, prepare the dipping sauce. Mix with a small whisk or fork to melt the coconut sugar. Set aside.

Step 3

If using an outdoor grill, preheat grill to medium heat. Brush meatballs with oil and cook on grill, covered, for 10-12 minutes, or until internal temperature reaches 160°F. Flip meatballs every couple of minutes to brown all sides evenly.

Step 4

If using a grill pan on a stove, add a small bit of oil and preheat the pan on medium-high heat. Once hot, cook meatballs on each side for 5 minutes, flipping once. Check for doneness by checking that internal temperature reaches 160°F, or that the middle is no longer pink.

Step 5

To serve, drizzle dipping sauce over meatballs and pair with rice, noodles or lettuce wraps.

View on thefodmapfactor.com

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