Firecracker Meatballs
It's not always easy to find a meatball that fits an anti-inflammatory lifestyle because of the bread, cracker or bread crumbs that are added. Not to mention mayonnaise, sour cream, etc. We have adapted an otherwise delicious meatball recipe to meet an anti-inflammatory lifestyle! Enjoy!
Ingredients
- 4 scallions or green onions
- 1 thumb ginger peeled and minced
- ½ cup plain Greek or coconut yogurt
- 4 tsp honey
- ¼ cup Bragg Liquid Aminos
- 2 tsp Sriracha sauce or to taste
- 20 oz ground beef, chicken or turkey
- ½ cup finely ground Nut-Thins crackers
- Kosher salt and black pepper to taste
- 12 oz fresh green beans
- olive oil
- 12-16 oz cauliflower rice
- 1 tsp Korean chili flakes or red pepper flakes or to taste
Instructions
- Preheat oven to 425° and adjust top rack to middle position. Lightly oil or spray a large baking sheet.
- Trim and thinly slick green onion, separating whites from greens; mince whites.
- In a medium bowl, combine yogurt, honey, 4 tsp Bragg Liquid Aminos (you'll use the rest later), and sriracha to taste. Set aside.
- In a large bowl, combine ground meat, cracker crumbs, onion whites, ginger, remaining Bragg Liquid Aminos, salt and pepper. Form into 20-24 1½-inch meatballs.
- Place meatballs on one side of prepared baking sheet. Toss green beans on the empty side with a drizzle of oil, salt and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
- While meatballs and green beans roast, combine cauliflower rice with your favorite seasonings (salt, pepper, garlic powder, etc.) and heat over medium heat until cooked through and hot. Set aside until ready to serve.
- To serve, divide rice between bowls or plates. Carefully add meatballs with sauce to a clean bowl; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens and chili flakes to taste.
Notes
This recipe makes a complete meal for 4 but think ahead and prepare extra meatballs to store in the freezer to use later as an appetizer or to make a quick lunch or dinner at a later date.