These low carb Mongolian beef meatballs will satisfy your craving for takeout food. Eat over cauliflower rice or take to your next party as a low carb appetizer.
Every time we go to PF Chang’s I have to get Mongolian beef. It’s my all time favorite dish there. Well to continue my meatball craze I decide to make these low carb Mongolian beef meatballs. The sauce is the perfect level of sweetness and full of flavor to go with the meatballs. And the green onions surprisingly really add something to the fine dish. While I ate this for dinner I think it would also be a nice low carb appetizer.
Are you a meatball fan? If so I have many different kinds of meatball recipes such as gyro meatballs, chicken apricot meatballs, buffalo chicken meatballs stuffed with blue cheese and even a huge cheesy meatball stuffed pepper (that one’s my favorite).
Mongolian Beef Meatballs Recipe
In this recipe I keep the meat simple and gluten free. It’s just beef and pork with a little garlic and ginger mixed it. I wanted it to be meaty and not have any filler. The sauce is a mixture of soy sauce, brown sugar, garlic and ginger. And of course you have to have green onion slices sprinkled through out. A note about the brown sugar: the first batch I made I used Just Like Sugar brown sugar. It was good but it had an artificial taste. The second batch I made was much better because I made my own brown sugar.
Make your own low carb brown sugar
Did you know you can make your own low carb brown sugar? Today I just use molasses and Swerve sweetener. The basic recipe is 1 cup sugar or sweetener to 1 teaspoon molasses. It worked great in this recipe and I liked it better than the Just Like Sugar brown sugar. Kim at Low Carb Maven has a great post about low carb, sugar free brown sugar. So if you use a lot of brown sugar, check out her post.
Also I wanted to talk about thickening the sauce. I used a thickener called glucomannan. It’s a powder made from the konjac root and it’s used to thicken foods. You can read more about it here. For this dish it was a good substitute for cornstarch in thickening the sauce but it’s not necessary. Your sauce just may be a bit thin.
This recipe makes approximately 64 meatballs and a serving size of 8 meatballs is:
357 cals / 23.5g fat / 2.5g carbs / 0.6g fiber / 31.4g protein =1.9g net carbs
You might also like my friend Mira’s keto teriyaki sauce with these meatballs!
Low Carb Mongolian Beef Meatballs
These low carb Mongolian beef meatballs will satisfy your craving for takeout food. Eat over cauliflower rice or take to your next party as a low carb appetizer. Only 2.4g per 10 meatballs.
- 1 lb ground beef
- 1 lb ground pork
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon crushed garlic
- 1 tablespoon olive oil
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon crushed garlic
- 1 teaspoon grated ginger
- 1/2 cup Swerve sweetener
- 1 teaspoon molasses
- 3 green onions, sliced
- 1 teaspoon glucomanon (optional) +2 T water
Preheat oven to 350 degrees F.
In a small bowl, mix the molasses and Swerve sweetener to make a brown sugar.
In a large bowl, mix beef, pork, 1/2 teaspoon of grated ginger and 1 teaspoon crushed garlic. Form into meatballs and set aside.
In a large oven proof skillet, add oil and brown meatballs.
Take out meatballs and add soy sauce, 1/4 cup water, 1 T garlic, 1 t grated ginger and brown sugar mixture. Whisk to combine and incorporate brown bits from meatballs.
Add back meatballs and place in oven to bake for 20 minutes.
Take out of oven and toss with green onions.
If you wish a thicker sauce, you can mix 1 teaspoon of glucomanon powder with 2 Tablespoons of water and then mix in with sauce. Cook of medium heat until the sauce thickens.