Pepper Jack and Jalapeño Stuffed Meatballs - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
30g
Protein
10g
Carbs
20g
Fat
Grocery list: Lean ground beef, pepper jack cheese, jalapeño, almond flour, large egg, salt, black pepper, garlic powder, onion powder, olive oil. This recipe is low GI, as it uses almond flour instead of traditional breadcrumbs.
Ingredients
- 1 lb (450g) lean ground beef
- 1/2 cup (120g) shredded pepper jack cheese
- 1 jalapeño, finely chopped
- 1/2 cup (120g) almond flour
- 1 large egg
- 1 tsp (5g) salt
- 1/2 tsp (2.5g) black pepper
- 1/2 tsp (2.5g) garlic powder
- 1/2 tsp (2.5g) onion powder
- 1 tbsp (15ml) olive oil
Instructions
- In a large bowl, combine beef, cheese, jalapeño, almond flour, egg, salt, pepper, garlic powder, and onion powder. Mix until well combined.
- Form the mixture into 1-inch meatballs, stuffing each with a small piece of pepper jack cheese.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10 minutes. Serve warm.
These Pepper Jack and Jalapeño Stuffed Meatballs are a delicious and easy-to-make dinner that's perfect for those with PCOS. The lean protein from the beef helps to keep you full and satisfied, while the low GI of the almond flour won't spike your blood sugar levels. Plus, the jalapeño and pepper jack cheese add a spicy kick to keep things interesting. This recipe is a great way to take control of your PCOS through diet, and it's sure to bring a sense of relief and optimism to your meal planning.
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