A 30/10 Recipe...

Hawaiian Meatballs

RECIPE SUMMARY

 

Hawaiian Meatballs

Makes 4 Servings: Counts towards 8 oz. Meat, ½ cup Vegetables, ½ tablespoon Oil, ¼ Dairy Option

 

INGREDIENTS

 2 lbs. Lean Ground Beef
 1 cup Mushrooms, minced
 1 cup Onions, chopped
 1 Whole Egg + 1 Egg White, lightly beaten
 1 teaspoon Sea Salt
 2 teaspoons Ground Ginger, separated
 ½ cup Unsweetened Coconut Milk
 2 tablespoons Coconut Oil
 ¼ cup Walden Farms Apricot Fruit Spread
 2 tablespoons Apple Cider Vinegar
 3 tablespoons Coconut Aminos
 ¼ teaspoon Cayenne Pepper

 

DIRECTIONS

1

Preheat the oven to 325°F.

2

In a large bowl, combine the beef, mushrooms, onion, eggs, salt, ginger, and coconut milk; mix thoroughly with hands, then let the meat rest for a few minutes.

3

Wet your hands with a little water, then form meatballs out of the mixture; place them in a large dish or pan.

4

Heat the coconut oil in a large pan over medium to medium high heat. Place the meatballs in the skillet, making sure not to overcrowd the pan.

5

Brown the meatballs on each side, then place them on a baking sheet lined with foil; place in the oven to finish cooking, about 15 minutes.

6

Reheat the skillet that you browned the meatballs in and add the fruit spread, coconut aminos, and vinegar; cook until sauce becomes bubbly.

7

Add the cayenne pepper and ground ginger and stir to blend; continue cooking until the sauce becomes bubbly again.

8

Add the meatballs to the sauce to coat; serve with additional sauce drizzled over the top, or on the side.

 

Ingredients

 2 lbs. Lean Ground Beef
 1 cup Mushrooms, minced
 1 cup Onions, chopped
 1 Whole Egg + 1 Egg White, lightly beaten
 1 teaspoon Sea Salt
 2 teaspoons Ground Ginger, separated
 ½ cup Unsweetened Coconut Milk
 2 tablespoons Coconut Oil
 ¼ cup Walden Farms Apricot Fruit Spread
 2 tablespoons Apple Cider Vinegar
 3 tablespoons Coconut Aminos
 ¼ teaspoon Cayenne Pepper

Directions

1

Preheat the oven to 325°F.

2

In a large bowl, combine the beef, mushrooms, onion, eggs, salt, ginger, and coconut milk; mix thoroughly with hands, then let the meat rest for a few minutes.

3

Wet your hands with a little water, then form meatballs out of the mixture; place them in a large dish or pan.

4

Heat the coconut oil in a large pan over medium to medium high heat. Place the meatballs in the skillet, making sure not to overcrowd the pan.

5

Brown the meatballs on each side, then place them on a baking sheet lined with foil; place in the oven to finish cooking, about 15 minutes.

6

Reheat the skillet that you browned the meatballs in and add the fruit spread, coconut aminos, and vinegar; cook until sauce becomes bubbly.

7

Add the cayenne pepper and ground ginger and stir to blend; continue cooking until the sauce becomes bubbly again.

8

Add the meatballs to the sauce to coat; serve with additional sauce drizzled over the top, or on the side.

Hawaiian Meatballs

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