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Veggie Loaded Kimchi Sriracha Meatballs with Creamy Cauliflower Rice

Lately I’ve been cooking and eating mostly  leftovers and food prepared ad hoc, but this weekend I really felt like some serious meal prep. So I made these amazing meatballs with a hot kimchi-sriracha sauce I discovered in Whole Foods last night and I’m really happy with how they turned out. Served with cauliflower rice and broccoli slaw.

Healthy, lectin free, veggie loaded, hot, probiotic meatballs? Yes please.

I’ve been really low carb and low calories the past week or so and I’m feeling like some more serious eating these next days. I’m in ketosis and I think I need to get out and take a break for a little while. So I made a lot of yummy stuff today, and in a little bit I’ll start working on our dinner, which will be pizza. Now, for these meatballs, I used: 100% grass fed ground beef, baked purple sweet potato (the variety that is called Stokes Purple, produced by Frida’s Produce), scallions, fresh ginger, fresh turmeric, celery, fresh cilantro, garlic, egg, cassava flour and the kimchi sriracha sauce I found last night, made by Wildbrine. One little warning, if you have in your home eaters that are fussy with textures, these meatballs are very soft, because I mixed the potato and all the veggies in a food processor, until all mashed (see the ingredients picture, the purple mash is actually the potato mixed with all the rest of the veggies. But if you want meatballs that are more textured, don’t mix all the ingredients like I did, just chop them super finely or stop the food processor before it’s too late. If you choose to do this, I suggest you grate the fresh ginger, turmeric and garlic before mixing it with the rest, it won’t be nice if you find big chunks of them in your meatballs.

Fyi, I didn’t count the time of baking the sweet potato in the preparation or cooking time, because it can be made in advance.

This is a later edit, but I wanted to add a serving suggestion to the post. We had these meatballs with cauliflower rice and broccoli slaw and it was a really good match. For two servings you need 2 cups of cauliflower and two cups of broccoli slaw, some coconut milk (few tablespoons), some rice wine vinegar and some coconut milk.

 

Veggie Loaded Kimchi Sriracha Meatballs

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By Claudia Curici Serves: 6
Prep Time: 50 minutes Cooking Time: 30 minutes

Ingredients

  • 0.650 lbs 100% grass fed ground beef
  • 8 oz baked mashed purple sweet potato (I cut it in halves and baked it face down for about 30 minutes at 400F, with a little avocado oil)
  • 1, 2 stacks of celery
  • 1 handful fresh cilantro
  • 1 piece thumb size fresh ginger (preferably grated)
  • 1 piece thumb size fresh turmeric (preferably grated)
  • 2 garlic cloves (preferably grated)
  • 3 scallions
  • 1 pasture raised egg
  • 3 tbsp cassava flour
  • 2 tbsp Wildbrine Kimchi Sriracha Sauce (the red one), or more if you love hot food
  • salt and pepper to taste (it needs about 1/2 tsp of iodized salt, and a little pepper, since it already has a lot of strong flavors)
  • Avocado oil + toasted sesame seeds for baking
  • FOR THE VEGGIE BED (only for two servings):
  • 2 cups cauliflower rice
  • 2 cups broccoli slaw
  • few tbsp full fat coconut milk
  • few tbsp avocado oil
  • few tbsp coconut aminos
  • 1 tbsp rice vinegar
  • salt and pepper to taste
  • 1 tsp of arrowroot powder (optional)
  • sesame seeds - optional

Instructions

1

Preheat oven to 400F and oil a big sheet pan with avocado oil mixed with toasted sesame oil.

2

Mix all the vegetables together in a food processor (mix really well for a soft texture, or less for a more chunky texture).

3

Add the veggies to a big mixing bowl, add the meat, the egg, cassava flour, kimchi sriracha sauce, salt and pepper.

4

Shape the meatballs using about 1 tbsp of mixture for each and line them in the greased pan, leaving a little space in between.

5

Bake at 400F for 30 minutes.

6

Serve hot or cold, as an appetizer with more kimchi sriracha sauce or with vegetables for a main dish.

7

TO MAKE THE VEGGIE BED (just for two servings):

8

Heat avocado oil in a skillet on medium heat

9

Add the cauliflower rice and broccoli slaw and cook for about 5 minutes.

10

Add the coconut milk, coconut aminos and the rice vinegar (as much as to make a little sauce in the pan). Add salt and pepper to taste and cook for a couple of minutes.

11

Sprinkle the arrowroot power on the vegetables, some sesame seeds if you want, mix and take away from heat.

12

Serve with the meatballs and hot sauce.

Notes

I made 26 meatballs with this quantity and I counted 4 meatballs per serving if if you have them with vegetables. Don't forget these meatballs are half vegetables, so the animal protein intake is reduced. The quantities for the cauliflower rice are only for two people, so add more if you cook for a bigger family.

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    Creamy Casserole with Asparagus, Cauliflower Rice and Broccoli Slaw – CreativeInMyKitchen
    April 20, 2018 at 9:31 am

    […] Serving suggestion for a non-vegan lunch or dinner in picture #2 below, I had the casserole as a side dish for the Veggie Loaded Kimchi Sriracha Meatballs.  […]

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