Ingredients
For the meatballs
- 1 small zucchini, shredded
- 3/4 teaspoon salt, divided
- 2 pounds ground pork (alternatively, use turkey, beef, or a mix)
- 2 large Pete & Gerry's eggs
- 1/2 cup (50 grams) blanched almond flour
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 2 large jalapeños, finely minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 teaspoon ginger, grated
- 1 teaspoon lime zest, grated
For the sauce
- 2 tablespoons coconut aminos (or tamari)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon chili garlic paste
Serv. Size: about 4 meatballs, Servings: 8
Amount Per Serving
- Calories 410
- Fat Cal. 250
- Total Fat 28g (43% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0g
- Cholest. 155mg (52% DV)
- Sodium 920mg (38% DV)
- Total Carb. 4g (1% DV)
- Fiber 1g (4% DV)
- Sugars 2g
- Protein 33g
- Vitamin A (6% DV)
- Vitamin C (20% DV)
- Calcium (6% DV)
- Iron (10% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Yield: 8 servings
Ingredients
For the meatballs
- 1 small zucchini, shredded
- 3/4 teaspoon salt, divided
- 2 pounds ground pork (alternatively, use turkey, beef, or a mix)
- 2 large Pete & Gerry's eggs
- 1/2 cup (50 grams) blanched almond flour
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 2 large jalapeños, finely minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 teaspoon ginger, grated
- 1 teaspoon lime zest, grated
For the sauce
- 2 tablespoons coconut aminos (or tamari)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon chili garlic paste
Serv. Size: about 4 meatballs, Servings: 8
Amount Per Serving
- Calories 410
- Fat Cal. 250
- Total Fat 28g (43% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0g
- Cholest. 155mg (52% DV)
- Sodium 920mg (38% DV)
- Total Carb. 4g (1% DV)
- Fiber 1g (4% DV)
- Sugars 2g
- Protein 33g
- Vitamin A (6% DV)
- Vitamin C (20% DV)
- Calcium (6% DV)
- Iron (10% DV)
- Vitamin D (8% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Low-carb doesn't have to be boring or bland: the proof is on the platter. Dish up these meatballs for your flavor-loving guests or serve alongside a bright cucumber salad as an entrée. The keto- and Whole30-friendly mixture of shredded zucchini and ground pork is accentuated by Thai fixings like jalapeño, garlic, ginger, and lime, and a drizzle of sauce that manages to be salty, sweet, and spicy all at once seals the deal.
To make the meatballs
- Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible.
- Preheat oven to 375F and line a large rimmed baking sheet with foil.
- In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 36).
- Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F.
To make the sauce
- Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce.
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