July 7, 2014
Avocado Stuffed Meatballs (Low Carb and Gluten-Free)
Guys, I’m trying to grow an avocado tree from a seed.
I’m super pumped about it.
The other day, I ate an avocado, washed the pit and suspended the broad end down over a water-filled glass - using toothpicks. Put in a warm place out of direct sunlight. As per instructions.
I’m now waiting for the roots and stem sprout.
There’s a problem though, I'm horrible with plants. Seriously challenged.
Outdoor plants, indoor plants, annuals, perennials. I kill them off in record time.
For instance, I buy potted fresh herbs (such as basil, thyme, rosemary, etc) at the grocery store all the time.
I adore fresh herbs, they lift the simplest dish onto another level. They’re truly amazing.
Even though taking care of potted herbs should take no special talent. I terminate them relentlessly, and I can't figure it out why.
I water them too much. I don't water them enough. I give them too much light or not enough light.
Or maybe I remove too many leaves at one time. Who knows?
So many nice people in the world and in books are growers and gardeners, but the sad truth is that I'll never be one of them.
So far I’ve only succeeded growing kale; but apparently kale is some sort of weed, an unwanted plant that grows no matter what. It doesn’t take any particular talent.
We’ll see about the avocado...
Anyways, since it takes anywhere from 5 to 13 years before avocados planted from seed flower and produce fruit, I’ll just keep buying them at the grocery store.
On top of that, I’m not sure whether an avocado tree will produce any fruit at this latitude.
But again, what do I know about growing plants?
Talking about avocados, let’s move onto these avocado stuffed meatballs.
I’ve been making these bad boys since my friend Sonia posted the recipe on The Healthy Foodie almost a year ago. They’re stalking worthy. That good.
Over time I slightly tweaked the recipe, rearrange it and made it a lil bit my own. Still delish.
Here’s the thing about these meatballs: When you bite into the avocado “core”, it makes your taste buds do a happy dance in your mouth.
Avocado Stuffed Meatballs (Low Carb and Gluten-Free) Print this recipe!
Inspired by, and adapted from TheHealthyFoodie
Makes 12 large meatballs
1 lb / 453 gr grass-fed organic lean ground beef
2 garlic cloves, minced
1 free-range organic egg
A handful fresh parsley leaves, chopped
A splash of Tabasco sauce
1 teaspoon fine grain sea salt
Ground black pepper to taste
½ avocado, peeled and cut into 12 cubes (I used Hass)
In a large bowl combine ground beef, garlic, egg, parsley, Tabasco, salt and pepper. Knead with your hands until well combined.
Scoop one heaping tablespoon of meat mixture and with dampened hands make the meatballs - placing one cube of avocado into the middle of the ball and delicately forming a smooth ball around the avocado. Repeat to form about all meatballs.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add meatballs and cook in batches, turning frequently, for about 6 minutes until golden brown.
Alternatively you can bake the meatballs in the oven.
Preheat an oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease with olive oil. Bake for about 25 minutes, turning once, until golden brown.
One meatball yields 103 calories, 7 grams of fat, 1 gram of carbs and 8 grams of protein.