Slow Carb: Almond-Pumped Pork Meatballs
with Kimchi & Green Vegetable Stir-Fry
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
It’s more than low carb, it’s slow carb. The focus is on meat proteins, legumes and vegetables (no fruits or starchy grains) for complex carbohydrates and fiber that take longer for the body to process. Take meatballs to the max by pumping up ground pork with egg as well as almond flour, so they turn out extra soft and protein-packed. A touch of garlic, fragrant Asian seasonings and a soy sauce glaze boosts the flavour. Serve them over a quick stir-fry of broccoli and edamame, with kimchi for kicks.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Broccoli florets
- 1 Garlic clove
- 30g Almond flour
- 150g Edamame (or green peas)
- 66g Organic kimchi
- 30ml Soy sauce (low sodium)
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Almonds, Eggs, Soy, Sulphites, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
35 g
Saturated Fat
7 g
Sodium
1130 mg
Total Carb
26 g
Sugars
5 g
Protein
43 g
Fibre
13 g
Preparation
Prepare the meatballs
Mince the garlic. In a large bowl, combine the pork, almond flour, garlic, 1 egg (double for 4 portions), ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook & coat the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Add ½ the soy sauce and cook, turning the meatballs occasionally, 1 to 2 min., until coated.
Start the stir-fry
Meanwhile, halve the broccoli if large. In a large pan, heat a drizzle of oil on medium-high. Add the broccoli and sauté, 5 to 7 min., until beginning to brown. Add the remaining soy sauce and 3 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until tender.
Finish the stir-fry
To the pan of broccoli, add the edamame, kimchi, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, partially covered, 2 to 3 min., until the water has evaporated and the broccoli is tender.
Plate your dish
Divide the stir-fry between your plates. Top with the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
