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Ingredients
Calculate CostFor the meatballs:
Ground beef
250 g
Arrowroot powder
1 Tbsp
Sesame seed
1 tsp
Ginger ground
1⁄2 tsp
Chili powder
1⁄4 tsp
Black pepper
to taste
Salt
to taste
Coconut oil
1 Tbsp
For the sauce:
Chicken stock
100 ml
Maple syrup
2 Tbsp
Fish sauce
2 tsp
Arrowroot powder
2 tsp
For the bowl:
Coconut oil
1 Tbsp
Cauliflower (rice)
400 g
Spring onion
1 piece
Fresh coriander
4 Tbsp
Cashew nuts
3 Tbsp
For the pickled cucumber:
Cucumber
1 piece
Apple cider vinegar
3 Tbsp
Fresh ginger
2 cm
Fish sauce
1 tsp
Instructions
Difficulty
Normal
Prep time
10 min
Cook time
15 min
1
First make the meatballs by kneading the ingredients for this (except the coconut oil) together. Form equally sized meatballs from the mixture and set them aside.
2
Heat the coconut oil in a frying pan and fry the meatballs until golden brown and cooked, in about 10 minutes.
3
Remove the meatballs from the pan but leave the fire on. Deglaze with the stock or water and let it boil for 1-2 minutes.
4
Stir maple syrup, fish sauce and arrowroot into a paste and pour this into the moisture in the pan, while stirring. Let it simmer for another 1-2 minutes until the sauce is thick enough.
5
In the meantime, heat coconut oil in a frying pan and fry the cauliflower rice for 2 to 3 minutes until done.
6
Divide the cauliflower rice over the bowls and garnish with the meatballs and the sauce, spring onion, coriander, cashew nuts and pickled cucumber.
Pickled cucumber:
1
Slice the cucumber with a peeler.
2
Mix the cucumber slices with apple vinegar, ginger and fish sauce.
3
Serve with a dish of your choice.
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Details
Allergens
Nuts, Fruit, Nightshade, Sesame
Diet
Paleo, Sirtfood
Course
Lunch, Dinner
Cooking equipment
Dunschiller
Contributor
Marinka Bil
1318 Recipes
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