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Candida Safe Asian Meatballs

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"Candida safe Asian meatballs"

Serves 4-6 servings | Prep Time 15 | Cook Time 35

Why I Love This Recipe

The use of coconut aminos in this recipe provides a soy-free alternative to traditional soy sauce, making it suitable for those with soy sensitivities.

Ingredients You'll Need

1/2 onion, thinly sliced and chopped
1/2 cabbage, thinly sliced and chopped
2 tablespoons parsley
2 cloves garlic, finely chopped
1 teaspoon or hefty squeeze of ginger
1 egg
1 tablespoon toasted sesame oil
1-2 tablespoons coconut aminos
Salt and pepper to taste
5-6 tablespoons gluten-free flour (e.g. almond flour)
1/2 teaspoon baking soda
1 pound grass fed no antibiotics hamburger


In a pot, add the thinly sliced and chopped onion and cabbage. Add enough water to cover and boil for at least 5 minutes (can be longer).

Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine the drained, boiled onion and cabbage mixture. Add, garlic, ginger, egg, toasted sesame oil, coconut aminos, salt, pepper, gluten-free flour, and baking soda. Mix well.

Roll the mixture into balls and place them on a baking sheet lined with parchment paper.

Bake the meatballs for 35 minutes if small, or 45 minutes if larger, until cooked through.

Serve the meatballs alongside brown or white rice, or with starch-free vegetables. They can also be frozen for future meals.

Pairs Well With

Decaf Green tea

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