This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.
¾cupfresh cilantroleaves and tender stem, finely chopped
3tablespoontomato paste
3tablespoonsesame oiltoasted, unrefined
4tablespoontamari sauce (wheat free), or coconut aminos
4clove garlicfinely grated or pushed through a garlic press
2½teaspoonsea salt
1/2teaspoonfreshly ground black pepper
For serving:
1headpurple cabbagesmall, thinly sliced
2carrotgrated
2avocado sliced
2head lettuce leaves separated, for wrapping
1 tablespoonSriracha or other hot sauce, optional
Instructions
Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
Gently mix all ingredients in a bowl.
Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.
Reheating Instructions
Heat meatballs in 350 degree oven for 15 minutes or until heated through.