Asian meatballs with vegetable rice — Meal
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Macros (per serving)

Fat

61%

(37 g)

Protein

28%

(41 g)

Carbs

11%

(16 g)

10 g Net,

6 g Fiber

566 Calories (per serving)

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Asian meatballs with vegetable rice

By Meal.com

Ingredients

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Vegetable rice:

Broccoli (rice)

300 g

Carrot

20 g

Pak choy

12 piece

Celery

2 stalks

Spring onion

1 piece

Olive oil

2 Tbsp

Meatballs:

Chicken ground

400 g

Dried coriander

1 tsp

Dried turmeric

12 tsp

Olive oil

1 Tbsp

Salt

1 pinch

Black pepper

1 pinch

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

15 min

1

Clean the carrot, bok choy and celery and cut into pieces

2

Mix the minced chicken and the herbs in a small bowl.


Turn the mixture into balls.

3

Heat half of the olive oil in a wok and fry the vegetables.

4

Heat the other half of the oil in a frying pan and fry the meatballs until golden brown and done.

5

When the carrot is almost soft, add the broccoli rice (it can be made by briefly pulsing the broccoli in a food processor).


Season with a pinch of salt and pepper.

6

Clean the spring onion and cut into thin rings slantwise.

7

Serve the vegetable rice with the meatballs and garnish with the spring onion.

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Details

Allergens

Celery

Diet

Keto, Sirtfood

Course

Lunch, Dinner

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