Low Sodium Italian Mini Meatballs

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the gelatin egg

1 tsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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2 tbsp cold water

For the meatballs

1 lb ground beef (80/20)
3 tbsp cassava flour
3 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For searing

2 tbsp olive oil

For the pan sauce

½ cup bone broth
1 tbsp apple cider vinegar

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water.
2
Warm the bloomed gelatin in the microwave for 5–8 seconds, or set the bowl in a small dish of hot water, until it becomes a clear liquid. Let it cool for 1 minute — it should be fluid but not hot.

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