Makes 10 100 gram servings of meatballs & 1 serving cabbage
Meatball Ingredients:
2 lbs ground beef
1/4 cup gluten free cracker crumbs (ground in food processor)
1 T garlic
1 t salt
1/4 cup sugar free ketchup
1 onion, diced
1 T Frank’s Red Hot Sauce
1 whole egg & 3 egg whites
Cabbage Wedge Ingredients
1/4 cabbage, cut in thick wedges
1 T coconut oil, liquified
Himalayan or sea salt, to taste
Instructions:
- Pre-heat oven to 375 degrees Fahrenheit.
- Grind crackers into fine crumbs.
- Combine all meatball ingredients in a large bowl until well mixed.
- Using a tablespoon size spoon as a scoop, form 40 compact equal-size meatballs
- Not pictured, but with my second batch I covered a baking sheet in foil for easy clean up, placed a mesh cooling rack on the baking sheet, and arranged meatballs on rack so oil could drain and meatballs were browned on all sides.
- Bake at 375 for 25-30 minutes till crispy browned on the outside and cooked through.
- Remove meatballs from oven and cover in foil to keep hot while broiling cabbage.
- Set oven to broil.
- On a baking sheet arrange cabbage wedges and drizzle with coconut oil and sprinkle with salt. Broil for 10 minutes till cabbage is browned, flip cabbage and broil till other side is browned. Serve with meatballs.
NOTE: Leftover meatballs freeze well – lay on clean baking sheet, not touching, and place in freezer. When frozen solid, transfer to freezer bag and put back in the freezer till needed. Remove just as many as wanted for a meal and reheat in the oven at 375 F till hot.
Plum Hill 