Boosts: vitamins, minerals, fat
Satiety level: Strong (this could also be the main entree)
Newly Revised (2020). They were gluten-free and now my favorite snack is also grain-free!
I like to serve for guests or just keep in my freezer and thaw for occasional snacking! I found this recipe in a Fat-Free Cookbook I purchased when I was a chiropractic student years ago when fat-free was regarded as the healthy way to eat (now it’s the contrary). So, I modified it– I added the fat by using a whole egg instead of egg whites. I added some olive oil, and not so lean meat (80% lean max). I also substituted the oatmeal with brown rice to make this gluten-free.
GRAIN-FREE VERSION – replace the oatmeal and rice with riced cauliflower.
You can also mix in some greens such as finely chopped spinach or kale. I like to add sage leaves and oregano.
1lb ground organic turkey breast, chicken, or grass-fed beef
1 large onion
3/4 cup cooked brown rice OR riced cauliflower steamed
1 whole egg
1 tbsp of olive oil
1/2 cup finely chopped kale or spinach (or both)
1 tbsp curry powder
1 tsp ginger
1/4 tsp ground black pepper
1/2 tsp unrefined Himalayan pink salt
1/4 cup raw honey
1/4 cup Dijon mustard
1 tbsp lemon juice
2 tbsp water
1-2 tsp curry powder (depending on how spicy you like it)
Combine meatball ingredients in a bowl. Mix thoroughly and form 1 inch balls on a greased cookie sheet. Brush ghee uniformly over all the meatballs. This gives them a boost of vitamins and minerals and adds to the fat content. Bake at 350 degrees for about 25 min. Transfer into a glass serving dish or crockpot to keep warm. Drizzle with olive oil.
Combine sauce ingredients in a small saucepan and simmer over medium-low heat until hot. Pour over meatballs or use as a dipping sauce and serve. You may yield about 50 meatballs so enjoy the party!! (The photo depicts a smaller quantity because I ate a few before realizing I forgot to snap the photo)