This is a long recipe, but well worth the time and effort to make it. If you find it too “spicy” reduce the ginger.
Sweet and Sour Meatballs with Fried Cauli-Rice
Serve meatballs with toothpicks if making separately.
- 1 lb ground lamb/turkey/beef
- 4 garlic cloves - minced
- 1/2 cup chopped scallions - white part
- 1 tsp sea salt (split)
- 1 tbsp fresh ginger - minced
- 1 tsp ground ginger
- 1/4 maple syrup (split)
- 1/4 cup + 1 1/2 tbsp arrowroot powder
- 3 tbsp Coconut Aminos
- 1 1/4 cup pomegranate juice
- 3 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp Olive oil
- 1/2 cup green onions (scallions) green part only or 1/2 cup chopped onion
- 1/2 cup carrots chopped
- 1 clove garlic
- 2-1/2 cups Riced cauliflower
- 1/4 tsp ground ginger
- 2 tbsp coconut aminos
- 1/2 cup peas (if tolerated)
- 1 Egg beaten slightly
Preheat oven to 400 degrees
Add lamb or turkey or beef, garlic, scallions, 3/4 tsp sea salt, 1 tbsp fresh ginger, 1 tbsp maple syrup, and 1/4 cup arrowroot to a medium sized mixing bowl, using hands to fully incorporate together.
Form into 17 meatballs and place on a baking sheet or dish.
Once oven is hot, add to the oven and bake for 15 minutes.
After 15 minutes, turn broiler on high, moving meatballs to the upper shelf.
Let broil for 2-5 minutes until brown on top.
Remove from oven and let cool while preparing the glaze.
In a medium sized pot, whisk together remaining 3 tbsp maple syrup, 1/4 tsp sea salt and 1 tsp ground ginger, along with the Coconut Aminos, pomegranate juice, and apple cider vinegar, until mixed together.
In a small ramekin, stir together 1 1/2 tbsp arrowroot powder with water until a thick paste has formed.
Whisk the paste into the pot mixture, turning the stove to high heat.
Once the mixture comes to a boil, turn heat down to medium, whisking continually to make sure no clumps form.
Continue to whisk the mixture for 8-10 minutes until a thick glaze has formed.
Allow to cool slightly, then baste over prepared meat balls.
Stick each meatball with a toothpick, serve, and enjoy!
Heat garlic, onion greens, chopped carrots in the Olive oil in a 12 inch frying pan for about 2-3 minutes.
Add cauli-rice and ginger to fry pan and "stir fry" for about 3-4 minutes or until heated through.
Add coconut aminos and peas and stir for about a minutes or until incorporated,
Push everything to one side in the frying pan and add the egg. Scramble the egg then incorporate into the cauli-rice mixture.
Serve with meatballs and enjoy.