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TERIYAKI MEATBALLS (to top stir-fry veggies or salad)
Date product posted
Wed October 6, 2004
These are soft and light in texture. You must top them with teriyaki sauce or asian sauce. There is a great TERIYAKI SAUCE (posted in sauces section.)
Serve on a bed of Stir fry veggies, shredded cabbage for a salad or by themselves for a snack.
1 and 1/2 pounds ground beef (use up to 2 pounds)
1/4 cup soy sauce (4 carbs)
1/4 cup splenda (4 carbs)
1 teaspoon xanthan gum
1 1/2 teaspoons ginger (powder)
1 1/2 teaspoon garlic powder
1/4 cup chopped onion (4 carbs)
1/4 cup baking mix or soy powder (3 carbs)
1 Tablespoon vital wheat gluten (optional, 3 carbs)
reserve- 1/4 cup sesame seeds (optional)
How To Prepare:
Mix all ingredients by hand (except sesame seeds.)
Form individual golf-ball sized meatballs and place in lightly oiled glass baking dish.
Sprinkle sesame seeds over top.
Bake in 350 degree oven until done (Cut one open, check color in center. Due to the xanthan gum, the texture will be very moist.) Usually 30-40 minutes.
For the best flavor, drizzle with low carb teriyaki sauce or other asian style sauce. There is a great TERIYAKI SAUCE recipe posted in the Sauces section.
Number of Servings:
approx 15 -20 meatballs
Carbs per serving - include all nutritional information if known:
Total net carbs 18 (divide by number of meatballs for exact carbs per meatball)