Sweet N' Sour Meatballs for CKD and ESRD

A low-sodium take on this classic Asian-inspired favorite.

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Course: Main

Cuisine: Asian, Ethnic

Keyword: Low Phosphorus, Low Sodium

Diet Type: Dialysis

Servings: servings

Calories: 482kcal

Author: Jessianna Saville

2 lbs ground meat pork, beef, or turkey
1/4 cup unsweetened almond milk
1/4 teaspoon nutmeg
1 tablespoon low sodium soy sauce
1 tablespoon low sodium Worcestershire sauce
2 teaspoon garlic powder
2 cups cooked rice
1.5 cups finely diced vegetables zucchini, carrot, or green pepper - we used a combination of carrot and zucchini
1/2 cup finely diced onion
2 large eggs - if you are on dialysis then you can add them for extra protein but if you have CKD then I'd leave them out. The meatballs were just fine without them., optional

Preheat oven to 375° F.
Finely chop or grate whatever vegetables you plan to use. (I used my mini food processor so this was super fast!)
Combine ground meat, eggs (if using), chopped vegetables, rice, soy sauce, Worcestershire sauce, black pepper, nutmeg, and garlic powder. Mix well.
Form into 1” balls and place on a baking sheet. (Baking note, one of the keys to juicy meatballs is handling them as little as possible.)
Bake for 10 to 15 minutes, until meatballs are cooked through.
While meatballs are baking, drain the juice from pineapple cans into a measuring cup. Add water to make 2 cups. Reserve pineapple chunks.
Combine 6 tablespoons cornstarch, reduced-sodium soy sauce, sesame seed oil, vinegar, water, unpacked brown sugar, white sugar, and pineapple juice. Heat until thickened, stirring constantly. Remove from heat.
Place meatballs, sauce, pineapple chunks, green and red peppers in a covered warming dish or crockpot set on low setting until ready to serve.

* Recipe analyzed using ground turkey and with 2 eggs added

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