This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
460 g | ground beef, lean | ||
3 tbsp | brown rice flour, seasoned with salt and pepper | 30 g | |
1 | onions, chopped | 200 g | |
2 cloves | garlic, crushed and chopped | ||
2 tbsp | Italian parsley, fresh, chopped | 10 g | |
1 | eggs size large | ||
15 drops | Tabasco sauce | 0.63 mL | |
1 | dried chili peppers, minced | 0.4 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
1 tbsp | olive oil | 15 mL | |
1 | onions, minced | 200 g | |
1 tbsp | curry powder | 9 g | |
1 tbsp | white rice flour, or other type | 10 g | |
2 cups | chicken broth, low-sodium, hot | 500 mL | |
2 tbsp | raisins | 20 g | |
3 tbsp | grated coconut [optional] | 16 g |
A blender or food processor will be very useful to prepare the meatballs.
per 1 serving (320 g)
Amount % Daily Value |
Calories 380 |
Fat 19 g 29 % |
Saturated
6.4 g
32 % |
Cholesterol 110 mg |
Sodium 120 mg 5 % |
Carbohydrate 24 g 8 % |
Fibre 3 g 11 % |
Sugars 7 g |
Net Carbs 21 g |
Protein 29 g |
Vitamin A 4 % |
Vitamin C 14 % |
Calcium 5 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | ½ |
Vegetables | 1 ½ |
Meat and Alternatives | 3 |
Fats | 3 |