Asian

Low Carb Kung Pao Meatballs is for Dessert.

Low Carb Kung Pao Meatballs takes 10 minutes to prepare.

Low Carb Kung Pao Meatballs takes 10 minutes to cook.

Low Carb Kung Pao Meatballs makes 4 servings.

The ingredients for Low Carb Kung Pao Meatballs are:

1 lb. ground pork
1/4 cup almond flour
1 egg
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 T tamari sauce
1/2 tsp. crushed red pepper flakes
2 T. chopped scallions
1 oz. peanuts, finely chopped
1/2 tsp. salt
2 T coconut oil for frying

1 T wok oil
1 T minced ginger
1 tsp. minced garlic
2 T tamari sauce
1/4 cup water
1 tsp. white vinegar
2 T Swerve
1 tsp. crushed red pepper flakes
1/4 tsp. xanthan gum
1 oz. peanuts, roughly chopped
1 scallion, sliced

Here is how you make Low Carb Kung Pao Meatballs:

Combine ground pork, almond flour, egg, garlic powder, ground ginger, 1 T tamari sauce, 1/2 tsp. red pepper flakes, 2 T chopped scallions, finely ground peanuts, and salt in a medium owl. Mix thoroughly and form into 16 meatballs.Heat the coconut oil in a nonstick pan. Fry the meatballs about 3 minutes per side or until cooked through. Remove the meatballs and set aside.Add the wok oil. Cook the ginger and garlic over medium heat for about one minute, or until fragrant. Reduce the heat and add the water, 2 T tamari sauce, vinegar, Swerve, 1 tsp. crushed red pepper flakes, and xanthan gum. Whisk until the xanthan gum is dissolved. Add the meatballs back to the pan and toss to coat. Sprinkle with chopped peanuts and sliced scallion. Serve hot.Nutritional information does not include sweetener.Serving Size: 4 meatballsNumber of Servings: 4Recipe submitted by SparkPeople user LAURIESTROUPE.

The nutritional information for Low Carb Kung Pao Meatballs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 543.4

• Total Fat: 46.0 g
• Cholesterol: 128.1 mg
• Sodium: 1,195.3 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 2.6 g
• Protein: 27.7 g

Low Carb Kung Pao Meatballs is Asian cuisine.

The dietary needs meet for Low Carb Kung Pao Meatballs is Low Carb