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|
|1 tbsp||olive oil||15 mL|
|1||onions, minced||200 g|
|1 tbsp||curry powder||9 g|
|1 tbsp||white rice flour||10 g|
|2 cups||chicken broth, low-sodium, hot||500 mL|
|2 tbsp||raisins||20 g|
|ground pepper to taste [optional]|
|3 tbsp||grated coconut [optional]||16 g|
- Place the first 8 ingredients in a bowl, season with salt and pepper. Run in the blender at medium speed for 3 to 4 minutes. Make balls, dip them in some additional flour and keep aside.
- Pour oil in a pan and heat (it should not be smoking). As soon as the oil becomes hot, add onions and cook for 3 to 4 minutes. Add curry and continue cooking for 2 to 3 minutes.
- Add flour, mix everything and pour in the hot chicken broth. Season with salt and pepper. Cook over low heat for 5 to 6 minutes.
- Add the meatballs, raisins, and season to taste.
- Simmer over low heat for 10 to 15 minutes and serve with grated coconut on top.
Nutrition Facts Table
per 1 Serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
- Good source of :
- Folacin, Magnesium, Phosphorus, Vitamin B2
- Excellent source of :
- Iron, Manganese, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3|