Ginger & Carrot Meatballs
These meatballs? Intergalactic-level delicious 🚀✨ Okay, let’s get one thing straight: everyone loves a good meatball. And these? They’re not just good. They’re “why-didn’t-I-make-a-double-batch” g...
Recipe Overview
Prep
- min
Cook
- min
Total
-
Calories
-
Ingredients
- 1 lb ground free-range beef
- ¼ cup Mexican-style chorizo
- ¼ cup ground golden flaxseed meal
- 2 egg whites
- 1 tsp ground ginger
- ¼ cup finely grated carrot
- 2 garlic cloves ((minced))
- 2 tbsp fresh cilantro ((chopped))
- 1 tbsp olive oil
- ½ tsp kosher salt
- Black pepper ((freshly cracked))
- ½ cup low-sodium bone broth
- Non-stick olive or coconut oil spray
Instructions
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1Line a baking sheet with a silicone baking mat.
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2In a large bowl, combine all ingredients except cooking spray and bone broth. Mix with clean hands until well combined.
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3Roll into 1½-inch meatballs and place on the prepared sheet. Mist lightly with cooking spray.
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4In a large skillet over medium-high heat, brown the meatballs on all sides (about 5 minutes). Add the bone broth, cover, reduce heat to medium, and simmer until cooked through (8–10 minutes). Optional: Broil for 2 minutes for extra browning.
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5Plate over mushroom farro risotto or zucchini noodles. Finish with a grating of fresh Parmesan for a "sketti and meatballs" moment.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim
The Fit Foodie
Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.
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