KOREAN MEATBALLS
2 pounds ground beef
1/3 cup onion, minced, 1 3/4 ounces
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic

Mix all of the ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425 for about 10-15 minutes, until the meat is cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the marinade and simmer in a slow cooker about 3-4 hours, stirring occasionally, or simmer, covered, on lowest setting on stove about an hour or so. These are good served with Apricot Ginger Dipping Sauce (adds about 1 carb per serving).

Makes about 60 small meatballs
Meatballs can be frozen without the marinade

Per 3 meatballs: 96 Calories; 6g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 6 meatballs: 192 Calories; 13g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per whole batch: 1924 Calories; 125g Fat; 165g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23g Net Carbs

I made these for our family Christmas party and they were a hit. I should have doubled the recipe because they were gone within minutes.

MARINADE
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract, optional
1/4 cup green onions, chopped

Mix all ingredients in a small bowl.


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