DinnerLow-Carb

Bacon-Wrapped Meatballs with Tahini Sauce

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Some days I just have bacon on my brain, so I make things with bacon. Like this. Packed full of flavor and wrapped in crispy strips of bacon, these meatballs are a winner.

Bacon-Wrapped Meatballs (1)

   Curry has always been a very comforting and relaxing spice for me, so these meatballs are perfect for a cozy winter night. They’ve got bacon and curry, which is awesome already, but I kicked it up a notch and added tahini to the sauce. In my book, these meatballs are everything, but I prefer tahini to peanut butter so of course I think they’re amazing.

Bacon-Wrapped Meatballs (2)

   I made my own tahini, which is quite simple. Toast your sesame seeds in a dry skillet until golden brown, and blend up with a little oil until creamy. I did about two cups of sesame seeds and one-third cup oil. Just keep adding oil until you have the right consistency. It doesn’t take that much tahini for this recipe, but I may be working on a tahini icecream…so stay tuned! Here ya go, the recipe to amazingness.

Bacon-Wrapped Meatballs
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Ingredients
  1. 2 lb. Sausage
  2. 1 lb. Bacon
  3. 2 Eggs
  4. 2 TBSP. Flaxmeal
  5. 3 Garlic Cloves, minced
  6. 1 1/2 tsp. Salt
  7. 1/2 tsp. Black Pepper
  8. 1/4 tsp. Rosemary, dried
  9. 1 tsp. Ground Sage
  10. 2 tsp. Mustard
  11. 1 tsp. Green Curry Paste
  12. 1/2 tsp. Red Curry Paste
Instructions
  1. 1. Mix all of your ingredients, except the bacon, together.
  2. 2. Form 1 1/2 inch balls and wrap with two strips of bacon.
  3. 3. Heat a large skillet (with a little oil) over medium heat and fry meatballs until bacon is crispy. Keep them in the oven at 350°F while you make your sauce.
ReginaGrace http://reginagrace.org/
Tahini Sauce
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Ingredients
  1. 2 cups Water
  2. 1/4 cup Soy Sauce
  3. 2 TBSP. Apple Cider Vinegar
  4. 1/3 cup Tahini
  5. 1 tsp. Blackstrap Molasses
  6. 1 tsp. Ginger Powder
  7. 1/4 tsp. Salt
  8. Dash Stevia
  9. 1/2 tsp. Green Curry Paste
  10. 1/2 tsp. Red Curry Paste
  11. 1 tsp. Xantham Gum
Instructions
  1. 1. Pour the excess oil out of the skillet you used to fry your meatballs, and add all of your ingredients except the xantham gum.
  2. 2. Whisk together until smooth.
  3. 3. By now it should be coming to a boil, so sprinkle in the xantham gum. Boil until thickened.
  4. 4. Pull your meatballs out of the oven and place them in a bowl. Top with the tahini sauce.
ReginaGrace http://reginagrace.org/