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

Name: Shu Mai Meatballs w/ Carrot & Red Pepper Salad - FULL CAL
Ingredients: 1 lb chicken (ground ); 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 ); 3 cups carrot (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

By Rayzel | July 7, 2020 |

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

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Course: Main Meals

Keyword: Week 9

Cooking Method: Stovetop

Recipe Type: Poultry

Servings: servings

Calories: 613kcal

Ingredients

MEATBALLS:

1 lb chicken ground
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 carrot 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.

Nutrition

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