Serves: 6
Total Calories: 361
1. Combine ground beef, pork rinds, onion, salt, pepper, and heavy cream until well-blended. Shape into walnut-size balls and brown over medium heat in hot oil. While these are browning, make the following sauce.
Sauce:
1. Mix cornstarch with 2 tablespoons water add to reserved pineapple juice with remaining water, vinegar, brown sugar twin, and soy sauce. When meatballs are browned, remove fat pour pineapple juice mixture over top.
2. Bring to boil cover skillet and simmer 10 minutes. Add pineapple tidbits, onions, green pepper, and celery. Stir cover and cook 10 minutes over low heat. Stir in tomatoes and heat through. Sprinkle with almonds before serving.
This Cantonese Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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