Naked Beef Wontons Low Carb Heaven
Discover the ultimate guilt-free indulgence with "Naked Beef Wontons Low Carb Heaven," a quick and easy recipe that transforms traditional wontons into a low-carb masterpiece. Tender, flavorful beef meatballs are packed with aromatic garlic, ginger, and scallions, then simmered to perfection in a light, savory broth. Bound together with coconut flour and seasoned with sesame oil and soy sauce for a rich, umami punch, these bite-sized delights deliver all the satisfaction of classic wontons without the carb-laden wrappers. Served with a tangy rice vinegar dipping sauce, a drizzle of chili oil, and a sprinkle of fresh cilantro, this dish caters to keto and gluten-free diets while offering gourmet flavors for everyone at the table. Ready in just 25 minutes, it’s the perfect low-carb appetizer or main course you’ll crave again and again!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Soy sauce (low-sodium or tamari for gluten-free)
- 1 tsp Sesame oil
- 2 stalks Scallions, finely chopped
- 1 large Egg
- 1 tbsp Coconut flour
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken broth
- 1 tbsp Rice vinegar
- 1 tsp Chili oil (optional, for serving)
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, minced garlic, grated ginger, soy sauce, sesame oil, scallions, egg, coconut flour, salt, and black pepper. Mix thoroughly until well combined.
Using clean hands or a small scoop, form the mixture into bite-sized meatballs, approximately 1 to 1.5 inches in diameter. You should have around 16 to 20 meatballs.
In a large skillet or shallow pot, heat the chicken broth over medium-high heat until it starts to simmer.
Gently add the meatballs to the simmering broth, ensuring they do not overlap. Cover the skillet with a lid and cook for 7 to 10 minutes, flipping the meatballs halfway through to ensure even cooking.
Once the meatballs are fully cooked (internal temperature should reach 160°F), remove them from the skillet with a slotted spoon and transfer to a serving plate.
Stir rice vinegar into the remaining broth in the skillet to create a light, tangy dipping sauce or drizzle. Taste and adjust seasoning if needed, adding a pinch of salt or a splash of soy sauce.
Serve the meatballs warm, garnished with fresh cilantro and a drizzle of chili oil if desired. Offer the dipping sauce on the side or pour over the meatballs just before serving.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
