Bulgogi Meatballs with Cilantro Ginger Cauliflower Rice and Sriracha Glazed Carrot Salad

5 from 1 vote

Bulgogi Meatballs with Cilantro Ginger Cauliflower Rice and Sriracha Glazed Carrot Salad

These asian-inspired meatballs are coated in a sweet and savory glaze and pair well with an herbal cilantro ginger cauliflower rice and a sweet, crisp, and spicy shaved carrot salad.

Course Main Course

Cuisine Asian, Korean

Keyword asian, beef, carrot, cauliflower, Chicken, cilantro, dairy-free, dinner, korean, lunch, main, meatball, nightshade-free, nut-free, turkey

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 363kcal

Author Jenny Ross

Ingredients

Meatballs

1 1/4 pounds lean ground beef or lean ground turkey
1 egg lightly beaten
2 tablespoons gluten-free soy sauce or coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1/2 cup pork panko or almond flour, if not nut-free
8 ounces mushrooms minced (I like to pulse mine in a food processor for fast and easy prep)
4 green onions sliced, white and greens separated, greens reserved for garnish
1/2 teaspoon sesame oil
1/2 tablespoon ginger fresh grated
2 garlic cloves minced
2 teaspoons unflavored gelatin
1 teaspoon anchovy paste optional, adds umami
1 teaspoon avocado oil

Bulgogi Sauce

4 garlic cloves minced
1 tablespoon ginger fresh grated
1/2 cup chicken broth
2 1/2 tablespoons gluten-free soy sauce or 4 tablespoons coconut aminos
2 teaspoons sesame oil
1 tablespoon monk fruit powdered, omit if using coconut aminos
1/4 teaspoon gelatin optional, adds a richness and thickness to the sauce

Cilantro Ginger Cauliflower Rice

2 teaspoons butter or butter flavored coconut oil for dairy-free
2 cups cauliflower rice
1/2 cup cilantro minced, ~1 bunch
1 teaspoon ginger
salt and pepper to taste

Sriracha Carrot Salad

2 carrots shaved on a mandolin or with a vegetable peeler
1 teaspoon sriracha or more to taste, omit for nightshade-free
1 teaspoon gluten-free soy sauce or coconut aminos
salt and pepper to taste

Get Recipe Ingredients

Instructions

For the meatballs

In a large bowl, combine all meatball ingredients except the avocado oil. Mix gently and shape into 16 meatballs.
Heat a large pan over medium-high heat. Add a teaspoon of avocado oil and add the meatballs. Cook until browned then rotate and continue cooking until golden, but not cooked through about 5-10 minutes total.
Add the garlic and ginger and cook until fragrant, about 1 minute then add the remaining sauce ingredients. Cook for about 5 minutes more, or until the sauce is reduced to about 1/4 cup and the meatballs are cooked through. The sauce should be slightly thick and cling to the meatballs. Off heat, sprinkle with reserved green onion greens and remaining half of the sesame seeds.

For the cauliflower rice

While the chicken is cooking, prepare the cauliflower. Microwave the riced cauliflower in a large microwave-safe bowl for about 5-8 minutes, or until steaming. Alternatively, heat a large pan over medium high heat and when hot, add the butter. When the butter is hot, add the cauliflower and cook, stirring occasionally until no liquid remains and the cauliflower is tender, about 5-10 minutes total. Stir in the cilantro and ginger. Season to taste with salt and pepper.

For the carrots

Combine all salad ingredients in a bowl and toss to coat the carrot ribbons evenly.

To serve

Divide the cauliflower between serving plates. Add carrot salad and top with meatballs.

Notes

Protein:Energy Ratio: 1.37, Protein % of calories: 47.8%

Nutrition made with turkey: Calories: 328 cal, Carbs: 13g, Fiber: 4g, Fat: 11g, Protein: 46g, Protein:Energy Ratio: 1.93, Protein % of calories: 56.3%

Nutrition made with turkey and without vegetables: Calories: 275 cal, Carbs: 6g, Fiber: 1g, Fat: 9g, Protein: 44g, Protein:Energy Ratio: 2.56, Protein % of calories: 63.1%

Nutrition