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Monday, July 6, 2009


These are always a hit! I usually triple the recipe. It makes a nice supper with beet pickles, broccoli salad and cauli-rice or mashed faux potatoes with cauliflower. Take them along on a summer picnic too – very tasty!  Add some green parsley to the top!!

1 lb minced lamb, OR beef (0.454 kg)
1/4 cup oat bran (50 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
1 garlic clove
Indonesian Sauce:
1/3 cup water (75 mL)
1/4 cup SPLENDA® Granular (50 mL)
2 tbsp soy sauce (25 mL)
2 tbsp lemon juice (25 mL)
2 tbsp peanut butter (25 mL)
1 tbsp olive oil (15 mL)
1 tbsp grated ginger root (15 mL)
2 cloves garlic, crushed
4 drops Tabasco Sauce

In medium bowl, combine minced lamb or beef, oat bran, salt, black pepper and garlic clove. Form into 1-inch (2.5 cm) balls. In electric frying pan or large frying pan, fry meatballs on one side 5 minutes, flip and fry 3 to 5 minutes more, or until browned and cooked through. Brush with small amount of Indonesian Sauce, before serving on toothpicks or cocktail skewers alongside remaining Indonesian Sauce for dipping.

Indonesian Sauce: In medium saucepan, combine water, SPLENDA® Granular, soy sauce, lemon juice, peanut butter, olive oil, ginger root, garlic and Tabasco sauce. Bring to boil, stirring constantly. Add extra water, if the sauce is too thick.

Variation: Hamburgers: Double recipe, adding one beaten egg, 1/3 cup (75 mL) oat bran and omitting Indonesian Sauce.
Yield: 18 hamburgers, 1 hamburger per serving. (1.2 g Carbs)

Helpful Hint: I often pour all the sauce over the meatballs and serve them that way. Easy!

Nutritional Analysis: 40 meatballs, 4 per serving:
141.2 calories; 9.8 g protein; 9.9 g fat; 3.3 g carbs

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