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High Protein Shu Mai Meatballs w/ Carrot & Red Pepper Salad – LOW CAL

Shu Mai Meatballs w/ Carrot & Red Pepper Salad – LOW CAL

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Course: Main Meals
Keyword: Week 9
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 445kcal



  • 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 carrot 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