Asian Meatballs over Carnivore Rice

To make the Carnivore Rice, place the eggs into a large greased skillet and whisk in the gelatin and the salt. Allow the gelatin to dissolve for 3 minutes before turning on the heat. 

Heat the eggs over medium- high heat and scramble until completely cooked through. Remove from heat and cool completely.  Once cool, place in a food processor to pulse into small pieces of rice (or use a ricer and place the cooked egg whites through a ricer to form pieces of rice). Set aside while you make the meatballs. 

NOTE: The Carnivore rice can be made 4 days ahead and stored in an airtight container in the fridge until ready to serve. To reheat, place on a lightly greased skillet and saute over medium heat for 2 minutes or until heated through.

Preheat the oven to 400°F.

In a large bowl, mix together the ground beef, eggs, mushrooms, green onions, coconut aminos, ginger, and garlic. Mix until well combined. Shape into 1½-inch meatballs (I use an ice cream scooper to make sure the meatballs are the same size) and place on a rimmed baking sheet.

Bake for 15-20 minutes, or until browned and cooked through.

Meanwhile, make the sauce: In a small saucepan, combine the broth, coconut oil, tamari, sweetener, green onions, ginger, and garlic. Whisk in the gelatin and allow to sit for 3 minutes or until the gelatin has dissolved. Heat over medium-high heat until bubbling, stirring well to combine. Simmer on medium for 10 minutes while the meatballs cook. Remove from the heat. NOTE: This sauce can be made 4 days ahead and stored in the fridge.

Remove from the meatballs from the oven, place on a serving tray, and serve with the sauce. Garnish with sliced green onion.

Store extras in separate air tight containers in the fridge for up to 6 days. To reheat, place meatballs on a rimmed baking sheet and bake in a 325 degree F oven for 5 minutes or until heated through.