I’m hoping it’s not more serious than that, and I’m trying not to panic until I know more. She is 8 years old and Siamese, and that’s the age we lost our first Siamese cat “Bean” to kidney failure so we’re really worried about her.
With that in mind, I hope you’ll excuse me if I keep this post short and sweet as it’s hard for me to focus on anything but her right now.
Last week I posted the low carb Green Tomato Chutney recipe that goes with these meatballs. If you don’t have green tomatoes you can make it with red tomatoes with good results. It will alter the flavor and texture of the chutney slightly, but will still deliver the perfect sweet and tangy component to complete these wraps!
The meatballs themselves are tasty and can be served alongside cauliflower fried rice or with my Spicy Sriracha Broccoli as a side. Honestly though, the chutney is what really makes them awesome so do yourself a favor and MAKE SOME! You won’t be sorry!
I made these meatballs with ground turkey, but you could just as easily substitute ground pork. A good lettuce choice for the wrap is butter or green leaf lettuce. You want something soft and pliable for best results – iceburg or romaine will also work in a pinch, but they won’t feel as authentic.
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- 1 lb ground turkey or pork
- 1 egg
- 1/3 cup almond flour
- 2 Tbsp cilantro, chopped
- 1 Tbsp red chili pepper, chopped (can sub jalapeno)
- 2 Tbsp fish sauce
- 1 Tbsp minced ginger
- 1 head of butter or green leaf lettuce, washed and separated
- 1 cup
- Combine all of the meatball ingredients in a medium bowl and mix gently, but thoroughly. Form into 16 meatballs and place on a cookie sheet. Bake at 375 degrees (F) for about 16 minutes, or until cooked through. Cool slightly and serve with lettuce leaves (for wrapping) and .