Shu Mai Meatballs w/ Carrot & Red Pepper Salad - Low Cal
Servings 2 servings
Calories 445kcal
Ingredients
MEATBALLS:
- 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)
SALAD:
- 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
Instructions
- 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.
Notes
*Saute in non-stick cooking spray instead of sesame oil.
Nutrition
Calories: 445kcal | Carbohydrates: 25g | Protein: 45g | Fat: 18g | Fiber: 7g | Net Carbs: 18g