I’m running a bit behind this week because we did an impromptu weekend in Myrtle Beach for our 21st anniversary (I know, more than 2 DECADES right?) and just got back yesterday.
So welcome to…er…Meatball Tuesday? Meh, doesn’t have the same ring to it as Meatball Monday – but the recipe is just as delicious, promise!
This will be the last in my series of Asian-inspired low carb meatball recipes for awhile – I’ll be moving on to some Italian-inspired recipes next, which I’m super excited about.
I haven’t started cooking yet, but I’ve got a list of recipes I want to play with and I know they are going to be great – can’t wait to share them with you in the coming weeks!
This week’s meatball recipe isn’t much to look at, but the flavors and textures are sensational! I included a little bit of hot Chinese mustard in the sauce and it really took this sauce to another level.
The slightly sweet eggplant has a meatiness of its own, making for a very hearty combination as is, but you could add other veggies if you like, or even serve it over my low carb coconut lime cauliflower rice to make it feel even more authentic!
Asian Meatballs with Stir-Fried Eggplant – Low Carb and Gluten Free
- Yield: 4 servings 1x
Description
An Asian-inspired low carb meatball recipe with stir-fried eggplant in a spicy, sweet and salty sauce. Hearty and satisfying!
Ingredients
Scale
For the meatballs:
- 1 lb. ground chuck (or ground pork)
- 1 egg
- 1/4 cup almond flour
- 2 Tbsp gluten free soy sauce see example
- 1 Tsp ginger, minced
- 1/2 tsp garlic powder
- 1/4 tsp Chinese five spice powder see example
- 2 Tbsp scallions, chopped
For the sauce:
- 1 tsp sesame oil
- 2 Tbsp avocado oil or light olive oil
- 4 cups chopped Japanese (or any) eggplant
- 1 tsp ginger, minced
- 1 Tbsp garlic, 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
- 2 Tbsp granulated sugar substitute
- 1 cup water
- 1/2 tsp red pepper flakes
- 1/4 tsp xanthan gum
Instructions
For the meatballs:
- 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.
For the sauce:
- 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.
Notes
Approximate nutrition info per serving: 376 calories, 26g fat, 6g net carbs, 26g protein
Nutrition
- Serving Size: 4 meatballs, 3/4 cup eggplant with sauce
Can’t get enough low carb meatball recipes? Try my General Tso’s Meatballs, Green Chicken Enchilada Meatballs, Salmon Meatballs, or Corned Beef and Cabbage Meatballs next!
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Reader Interactions
Comments
Buttoni says
This sounds absolutely delicious, Melissa. I’m surprised folks don’t use eggplant in Asian food more often. It truly is delicious and I’ve always loved the combination of soft eggplant in stir-fries.
Reply
Ruth says
Hi Mellissa
I made this recipe for my husband and I last night, it was delicious!!
He told me “You can make this one again, please!”. We ate very well, and there is still enough left over for lunch today! I served it with the coconut and lime cauli-rice, which was also a hit! I didn’t have coconut milk power, so I just used some coconut cream instead, and reduced the amount of water I put in. Next time, I will use no water and just the coconut cream, as it was still a little “juicy”.
Thanks for sharing your yummy recipes, and helping us maintain an interesting, nutritious and delicious diet!Reply
Mellissa Sevigny says
So glad this one was a hit with your husband Ruth! We all loved it too, but it’s a hard sell in the photos because it’s just so boring and brown looking! :)
Reply
Ashley says
This looks great, but I have never ever seen a gluten-free Hoisin sauce, so you might not want to label this recipe gluten-free. There will of course be some idiot who purchases Lee Kum Kee sauce and then is stuck on the toilet for the next four days.
Reply
Mellissa Sevigny says
Thanks Ashley, I hadn’t thought of that. The Hoisin sauce I use (Dynasty) is gluten free, as are most of the ones I looked at, but since there could be those that contain gluten, I’ll make a note of it in the recipe! Thanks again!
Reply
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