hCG Recipe | Mexican Beef Meatballs with Wilted Napa Cabbage | SP
hCG Recipe | Mexican Beef Meatballs with Wilted Napa Cabbage | SP
  • 7oz ground beef(100g per 3.5 oz) 95-99% fat free
  • 1tbsp onionchopped fine
  • 2cloves garlicminced
  • 1tsp salt
  • 1/4tsp black pepper
  • 1tsp cilantrochopped
  • 1/2tsp cumin
  • 1/2tsp paprika
  • 1/4tsp cayenne pepper
  • 1tbsp tomato paste
  • 1tsp lemon juice
  • 3/4cup salsano oil or sugar
  • 2cups napa cabbageshredded
  1. In a large bowl, combine ground beef, onion, garlic, cilantro, cumin, paprika, cayenne pepper, tomato paste and lemon juice. Stir to combine.
  2. Form beef mixture eight 31g small balls.
  3. Heat a medium skillet over medium heat. Brown meatballs on all sides, approx. 1 min per side.
  4. Add salsa to the skillet and cover. Simmer for 10 minutes, adding a little water (1 tbsp at a time) to the mixture if the salsa reduces too much.
  5. Arrange shredded cabbage around meatballs in the skillet. Cover again and simmer until the cabbage is wilted, approx. 2-3 min.
Recipe Notes

You can also turn these into patties! Simply split the beef mixture into two patties instead of small balls. Brown on both sides and cook the same way as listed above. If you want to add more heat, add another ΒΌ tsp of cayenne pepper without going over your calorie count for the recipe.