Asian Meatballs with Stir-Fried Eggplant – Low Carb and Gluten Free
Try this Asian Meatballs with Stir-Fried Eggplant – Low Carb and Gluten Free recipe, or contribute your own.
Try this Asian Meatballs with Stir-Fried Eggplant – Low Carb and Gluten Free recipe, or contribute your own.
- 1 egg
- 1 cup water
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tbsp garlic minced
- 1/4 tsp xanthan gum
- 1 tsp sesame oil
- 1/4 cup almond flour
- 2 tbsp avocado oil or light olive oil
- 2 tbsp granulated sugar substitute
- 1 lb. ground chuck (or ground pork)
- 2 tbsp gluten free soy sauce see example
- 1 tsp ginger minced
- 1/4 tsp chinese five spice powder see example
- 2 tbsp scallions chopped
- 4 cups chopped japanese (or any) eggplant
- 1 tsp ginger minced
- 1/4 cup scallions chopped
- 1.5 tbsp gluten free hoisin sauce see examples
- 2 tbsp gluten free soy sauce
- 1/2 tsp chinese hot mustard see example
- Carbohydrate 8.83595028002229 g
- Cholesterol 0 mg
- Fat 4.10416796881563 g
- Fiber 1.16220622850529 g
- Protein 2.520000531842 g
- Saturated Fat 0.396764781261258 g
- Serving Size 1 1 serving (204g)
- Sodium 395.526600006461 mg
- Sugar 7.67374405151701 g
- Trans Fat 0.231305218769732 g
- Calories 78 calories
Step-by-step
- Combine all of the meatball ingredients in a medium bowl, and mix thoroughly.
- Form into 16 meatballs.
- Cook in a large nonstick saute pan over medium heat until golden brown on all sides and cooked through.
- Remove the meatballs from the pan and reserve.
- After you've cooked the meatballs and removed them from the pan, add the sesame oil and avocado or olive oil.
- Cook the ginger and garlic in the pan for about a minute, or until fragrant.
- Add the eggplant and scallions and cook for 3 - 5 minutes over med-high heat until browned on the outside and slightly softened.
- Remove and set aside.
- Add the hoisin, soy sauce, mustard, sweetener, water, red pepper flakes, and xanthan gum to the pan and whisk until smooth.
- Bring the sauce to a boil and cook for 2 - 3 minutes or until starting to thicken.
- Add the veggies and meatballs back into the sauce and simmer for 3 - 5 minutes or until the eggplant has reached your desired tenderness.
- Serve hot.
Managing Pan Temperature for Browning
Achieving deep color on ground meat without burning requires maintaining a medium heat setting across a 12-inch nonstick skillet. Crowding the surface drops the pan temperature drastically, so brown the sixteen portions in batches if your cooking vessel measures less than ten inches wide. When the fat renders out, listen for a steady sizzle rather than an aggressive splatter.
Thickening Without Gluten
Xanthan gum behaves differently than starch when introduced to liquids, requiring vigorous whisking to prevent gelatinous clumps from forming in the simmering soy and hoisin sauce. Whisk the powder alongside the granulated sugar substitute and water before applying direct heat, allowing the polymers to hydrate uniformly. This binding agent provides viscosity without requiring wheat-based thickeners.
Adapting Proteins and Fats
Ground chuck and ground pork are interchangeable based on preference, though leaner cuts require careful monitoring to avoid drying out during the initial browning phase. Swapping avocado oil for light olive oil impacts the smoke point minimally, provided the burner stays below high heat during the ginger and garlic sauté.
