Jamaican Jerk Meatballs (Low Carb and Gluten Free

• Meat

  • 1 1/2 tbsp Caribbean jerk seasoning
  • 1 lb Ground pork

• Produce

  • 2 tbsp Ginger, fresh
  • 1 tsp Habaneros or scotch bonnets
  • 2 tbsp Orange, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Dijon mustard
  • 1/4 cup Tamari
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/8 tsp Allspice
  • 1/4 cup Almond flour
  • 1 tsp Granulated sugar substitute
  • 1/4 tsp Salt
  • 1/4 cup Sugar substitute
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup White vinegar

• Drinks

  • 1/4 cup Orange juice

• Liquids

  • 1/4 cup Water

Found on ibreatheimhungry.com

Description

Ingredients

• 1 lb ground pork
• 1 egg
• ¼ cup almond flour
• ¼ tsp salt
• 1.5 Tbsp Caribbean jerk seasoning
• 1 tsp granulated sugar substitute
• ¼ cup tamari (wheat free) soy sauce (or coconut aminos)
• ¼ cup water
• 2 Tbl chopped fresh ginger
• 2 Tbl orange zest
• 1 tsp minced habaneros or scotch bonnets (optional)
• ¼ cup orange juice
• ¼ cup white vinegar
• 1 Tbl Worcestershire sauce
• 2 tsp dijon mustard
• ⅛th tsp allspice
• ¼ cup sugar substitute (honey for Paleo)
• ½ tsp xanthan gum (or arrowroot powder for Paleo)

Directions

• Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 12 meatballs. Bake at 375 degrees for 15 minutes, or fry in a nonstick pan for about 4 minutes per side, until cooked through.
• Combine the tamari sauce (or coconut aminos), water, ginger, habaneros (if using), orange zest, orange juice, white vinegar, Worcestershire sauce, and dijon mustard in a small saucepan. Bring to a boil and simmer for about 8 minutes. Strain the sauce to remove the habaneros, ginger and orange zest. Add the strained sauce back into the pan, and add in the allspice, sweetener and xanthan gum, whisking until smooth. Simmer for another 5 minutes until thickened. Taste and adjust seasoning to your preference.
• When the meatballs are cooked, add to the sauce and heat for a minute or two, tossing to make sure they are fully coated. You could also broil them for a couple of minutes before serving to cook the sauce onto them. Serve garnished with orange zest.

Nutrition