Seafood Meatballs

Low carb & Healthy fats for the win!

For these seafood meatballs, I paired them with spinach, spaghetti squash and avocado, but you can honestly do anything you want with the dish overall for the meatballs. Can serve up on a sweet potato and make a creole sauce or you can just have over rice served with sauteed squash or asparagus.

You can also change up the seafood in the meatball, try just shrimp or salmon or do salmon, shrimp and crawfish! I also did this recipe as gluten-free, feel free to use panko or bread crumbs for the bind.

Recipe Below:

Servings: 3

Time cook: 1 hour

Ingredients

• The Meatballs

  • 3/4 lb of ground salmon 

  • 1/4 cup of crawfish meat 

  • few dashes of Italian seasoning 

  • 1 tablespoon of gluten free oats 

  • dash of avocado oil 

  • few days of smoked paprika 

  • 1 egg

  • few dashes of salt and pepper 

  • 2 tablespoon of corn kernels 

  • 3 cloves of garlic, minced 

  • 1/2 shallot, diced 

  • squeeze of half lemon 

  • 1 tablespoon of butter or ghee

• The dish 

  • avocado oil 

  • spinach 

  • 1 Spaghetti squash 

  • 1 lemon 

  • salt and pepper 

  • 1 avocado 

  • Parmesan to garnish 

  • red pepper flake to garnish 

  • Thyme sprigs to garnish 

Directions: Cut spaghetti squash in half, bake at 375 for 40 minutes seasoned with avocado oil, salt and pepper. While this is cooking in a mixing bowl add all ingredients for meatballs, and mix. In a sauté pan cook for 10 minutes on each side and cover on low till ready to serve. Once the squash is done add to the sauté pan the meatballs were cooked in, and add spinach, and avocado. Squeeze lemon juice on top. Garnish and enjoy!