These are not your "mama's meatballs". They come together easily and add a new twist to the ordinary with lime, fish sauce, chili paste and lemongrass. Deliciousness!
1 lb. ground grass-fed beef
1 tsp. salt
1 tsp. freshly ground pepper
2 tsp. garlic, minced
3 tbsp. fish sauce [I use Red Boat]
1 tsp. sambal olek [chili paste]
coconut oil for sautéing meatballs
Mix the ground beef with the salt, pepper, garlic, fish sauce and sambal olek.
Roll into 16 balls, melt coconut oil in a large skillet over medium-high heat.
Cook until brown 3-4 minutes, remove pan from heat and cover.
Salad & Dressing Ingredients.
1 medium zucchini, sliced or spiraled into noodles.
1 carrot, cut into thin ribbons.
1 cucumber, cut into thin ribbons.
4 oz. sliced mushrooms
1 red pepper, sliced into thin strips
1/2 cup rice vinegar
1 tsp. honey
1 tbsp. chopped lemongrass
zest and juice of 1 lime
2 tbsp. fish sauce
Divide zucchini noodles onto 4 plates.
Add carrots, cucumber, mushrooms and red pepper.
In a small bowl; mix together rice vinegar, lemongrass, lime juice, zest, fish sauce, honey.
Divide meatballs among 4 plates. Drizzle dressing over meatballs and sprinkle with cilantro.
Serve with cauliflower rice.
Serves: 4/ Prep Time: 15 minutes/ Cook Time: 3-4 minutes