I wanted meatballs for dinner tonight but not “the usual”. So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl. It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty! These had a very delicate flavor, despite the fact that the ingredients have pretty strong flavors. I guess my ingredient amounts were spot on for our taste buds as we both just LOVED these little pork bites! I served them with steamed cauliflower and green beans. As the raw meat mixture was quite “sticky” (not sure why) they were difficult to roll into smooth, round meatballs. So I improvised and ended up dropping little “roundish” blobs of meat onto my hot, greased skillet and then flattened them with the back of my spatula a bit.
Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining. As I used nut-based crackers, as written, this recipe would not be suitable until you reach the nuts and seeds level of the Atkins carb ladder in Phase 2 OWL. Substituting an Induction suitable cracker, those on Induction could also enjoy these little pork delights. These fit a Keto lifestyle nicely, too. Paleo-Primal followers will want to use a nut butter in lieu of the peanut butter. 🙂
DIPPING SAUCE: If you want one to go with these morsels, the one in this recipe is very nice.
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1 lb. lean ground pork
1 beaten egg
1 oz. onion, finely minced
2-3 T. chopped cilantro
¼ tsp. Thai green curry powder
1/16 tsp. cayenne pepper (optional)
4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed
DIPPING SAUCE INGREDIENTS:
1 tsp. coconut aminos (or low-sodium soy sauce or tamari)
1 small clove garlic, minced
2 tsp. fish sauce (I use Thai Kitchen brand)
2 T. all natural peanut butter or other nut butter of your choice
1 T. olive oil (for frying)
DIRECTIONS: Mix all ingredients together using a fork or your hands in a medium mixing bowl. Heat the oil in a non-stick skillet over medium-high heat. Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to flatten to about ½” thick. Fry until golden brown on both sides. This will take about 5 minutes per side. Serve at once with your favorite Asian stir-fried vegetable dish. ENJOY!
NUTRITIONAL INFO: Makes 13 pork bites, each contains:
133 calories, 11 g fat, 1.2 g carbs, .4 g fiber, .8 g NET CARBS, 7.45 g protein, 133 mg sodium