$50 OFF COUPON CODE for P3toLife!
    Skip to content

    Phase 3 hCG Dinner Recipe: Shu Mai Meatballs w/ Carrot & Red Pepper Salad - Week 9 P3tolife | 445 cal | 45g protein | 18g fat | 18g net carbs - Low Cal

    Enjoy my recipe below!

    Everyone gets a few free recipes from the P3toLife Program. Just scroll down to see it.

    Feeling a bit lost with what exactly to eat on Phase 3 of hCG? Get my FREE email mini-course on how to:


    P3tolife Program Testimonial

    I’m currently on week 2 of the p3 to life program. I’ve done my second week of prep and I’m doing the batch cooking on the simplified plan as I’m a second shifter with 2 kids. I’ve been so impressed with the food that I’m eating. I’ve never really liked cooking but these recipes are definitely making that change as these healthy recipes are really tasty. My weight has remained stable as well.
    Also I bought the amazing blender and I’ve watched the smoothie videos but I don’t think I made one right yet. In fact I may have given up!

    My reply
    Oh don’t give up on the blender! You will get it- once you do you have it and the treats are so satisfying! If you tell me what’s happening with the blender maybe I can help you trouble shoot!

    we went back and forth on this a little to help her figure it out and then…

    Oh my God! I just made the peanut butter cup smoothie and I don’t know what I did different but it was amazing. And you’re right it was worth it!

    – Kerry

    Shu Mai Meatballs w/ Carrot & Red Pepper Salad - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 9
    Course: Poultry
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 445kcal
    Net Carb: 18g



    • 14 oz ground chicken
    • 2 tbsp ginger minced
    • 2 tbsp green onion minced
    • 2 tsp garlic minced
    • ½ cup button mushrooms minced
    • 1 tbsp gluten-free soy sauce
    • 1 tbsp coconut flour
    • ½ tsp salt
    • ¼ tsp red pepper crushed (optional)


    • 3 cups carrots spiralized
    • 1 small red bell pepper thinly sliced
    • 1 tbsp sesame oil toasted*
    • 1 tbsp gluten-free soy sauce
    • 2 tsp orange juice
    • 2 tsp rice wine vinegar
    • 1 tbsp ginger minced
    • 1 tsp Swerve
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ¼ cup cilantro roughly chopped
    • 2 tbsp sesame seeds


    • FOR the meatballs, combine everything in a large bowl and mix until well combined. Divide the mixture into 10 equal parts and shape each into a ball. Preheat a large pan over medium-high heat. Place the meatballs in the pan and brown on all sides.
    • ONCE browned, reduce heat to medium-low, cover and cook for 10 minutes. (The best way to prevent the meatballs from sticking to the pan is to leave them alone until a nice crust forms on the bottom, then turn and repeat until browned on all sides. If you’re unsure if they’re cooked all the way through, check with a meat thermometer - it should register 165°F.)
    • FOR the salad, combine the sesame oil, gluten-free soy sauce, orange juice, rice wine vinegar, minced ginger, Swerve, garlic powder, and salt in a small jar. Close the lid and shake well. Toss the spiralized carrots and sliced peppers with the dressing. Garnish with chopped cilantro and sesame seeds.


    *Saute in non-stick cooking spray instead of sesame oil.


    Calories: 445kcal | Carbohydrates: 25g | Protein: 45g | Fat: 18g | Fiber: 7g | Net Carbs: 18g