Last week I shared a recipe for low-carb Italian meatballs. Still on a meatball kick, but also craving dumplings, I squished together this recipe with Asian flavors and am happy with the results.

This recipe uses mashed cauliflower in place of the traditional meatball panade, a mixture of milk-soaked bread. For anyone trying to reduce the amount of carbs in their diet, bread is a hidden ingredient that can throw off macros. I experimented with mashed cauliflower in place of the panade and it worked great! Please enjoy this variation.

I suggest serving these meatballs on a bed of thinly sliced cabbage or with a veggie stir fry.

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