Not Yo Grandma’s Meatballs
These Vietnamese meatballs are a favorite in our house. I always make a double batch because I crave more the next day!
Ideal Protein: Phases 1, 2, 3, and 4 (Optional Phase 4 variations listed at the end of the recipe.)
- 2 pounds lean ground beef
- 1/2 cup finely chopped fresh basil
- 8 garlic cloves, minced
- 6 green onions, finely chopped
- 2 tablespoons fish sauce*
- 2 tablespoons Tapatio hot sauce**
- 1/2 tablespoon Stevia
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sea salt
- 2 7-oz bags of Miracle Noodle Fettuccine
Preheat oven to 400 degrees. Gently mix all ingredients in large bowl. Using moistened hands, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Bake for 20 minutes.
Serve with steamed snow peas, bok choy, broccoli, or the vegetables of your choice along with 3 oz of Miracle Noodles
. These meatballs are packed with flavor on their own. Add soy sauce, hot sauce, or hot mustard to noodles and veggies if desired.
*Be careful with fish sauce because some brands have added sugar. If you are going to use fish sauce in Phases 1-3 only use fish sauce with 0 g of sugar and carbs. If you can’t find it at your store, substitute 4 teaspoons of soy sauce and 2 teaspoons of lime juice for the 2 tablespoons of fish sauce. Any fish sauce is okay in Phase 4.
** In Phase 4, it’s okay to use Sriracha sauce instead of Tapatio. I’ve made these meatballs with both variations, and the results are similar.
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