Swerve Sweetener

Chili Garlic Sauce

• ¼ medium red pepper, coarsely chopped

• 2 dried Thai chilis, coarsely chopped

• 1/2 cup water

• 6 tbsp Swerve Confectioners

• 2 cloves garlic, coarsely chopped

• 2 tbsp apple cider vinegar

• 1 tbsp fish sauce

• 1 tsp fresh grated ginger

• 1/4 tsp xanthan gum

Meatballs

• 1 lb ground beef (can sub ground chicken, turkey, or pork)

• ¼ cup almond flour

• 1 green onion, white and light green parts only, thinly sliced

• 1 tsp salt

• ¾ tsp garlic powder

• ½ tsp pepper

• ¼ tsp red pepper flakes

• 1 large egg

Chili Garlic Sauce

Combine the pepper, chilis, water, Swerve, garlic, vinegar, fish sauce and ginger in a blender, and blend until mostly smooth. Transfer to a saucepan set over medium heat. Bring to a boil and reduce the heat. Simmer 3 minutes. Whisk in the xanthan gum to combine. Let cool.

Meatballs

1. Preheat the oven to 375F and line a large baking sheet with parchment or tinfoil.
2. In a large boil, combine the beef, almond flour, green onion, salt, garlic, pepper, and red pepper flakes. Mix with your hands. Add the egg and mix until well combined.
3. Roll the mixture into 1 inch balls and place on the baking sheet. Bake 15 minutes, then remove from the oven and brush about half of the sauce over them. Bake another 5 minutes.
4. Serve with the remaining sauce for dipping.