2 pounds ground chuck
1/3 cup onion, minced, 1 3/4 ounces
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Marinade (see recipe below)
Xanthan gum, optional

Mix all of the ingredients well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425 for about 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 in a large pot. Cover and simmer 1-2 hours, stirring occasionally.

To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with xanthan gum while briskly whisking it in. Continue adding xanthan gum and whisking until sauce is thickened to your liking. Pour the sauce over the meatballs and serve.

Makes about 40 meatballs or 8-10 servings
Can be frozen

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
1/8 teaspoon orange extract, optional
4 green onions, chopped

Mix all of the ingredients in a large pot.

* I thought the sauce was a little too salty so next time I will add at least another 1/2 cup of water or more. Don't add more salt to the meatball mixture because they absorb salt from the sauce as they simmer.

With granular Splenda:
Per 1/8 Recipe: 268 Calories; 17g Fat; 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/10 Recipe: 214 Calories; 14g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per 1/8 Recipe: 262 Calories; 17g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 209 Calories; 14g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

These are the same as the Korean Meatballs in the Appetizer category with a few adjustments to make them into a main dish.

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