Shu Mai Meatballs w/ Carrot & Red Pepper Salad
Servings 2 servings
Calories 613kcal
Ingredients
MEATBALLS:
- 1 lb 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
- 1½ tbsp coconut flour
- ½ tsp salt
- ¼ tsp red pepper crushed (optional)
- 2 tsp sesame oil toasted
SALAD:
- 3 cups carrots spiralized
- 1 small red bell pepper thinly sliced
- 1½ 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
Instructions
- FOR the meatballs, combine everything but the sesame oil in a large bowl and mix until well combined. Divide the mixture into 10 equal parts and shape each into a ball. Heat the sesame oil in 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.
Notes
Yields: 2 servings
Nutrition
Calories: 613kcal | Carbohydrates: 30g | Protein: 52g | Fat: 32g | Fiber: 9g | Net Carbs: 21g