Description
A delicious low carb meatball recipe inspired by the flavors of a Hibachi steakhouse! Keto, LCHF, Paleo Atkins diet friendly recipe!
Ingredients
Scale
For the meatballs:
- 1 lb ground beef (80/20)
- 1 egg
- 1/4 cup almond flour
- 1 tsp minced ginger
- 1/2 tsp sesame oil
- 1 1/2 Tbsp gluten free soy sauce see example
- 1/4 cup scallions, chopped
For the sauce:
- 1 Tbsp gluten free soy sauce
- 2 Tbsp butter, melted
- 1 tsp sesame oil
- 2 Tbsp granulated sugar substitute see example
- 1/4 tsp garlic powder
For the skewers:
- 1 small zucchini
- 1/2 small red onion
- 6 medium baby bella (crimini) mushrooms
Instructions
For the meatballs:
- Combine all of the meatball ingredients in a medium bowl and stir will. Form into 18 meatballs. Sear the meatballs in a hot nonstick pan for a minute or two per side until firm enough to skewer.
For the sauce:
- Whisk all of the sauce ingredients together in a small bowl until combined.
For the skewers:
- Cut the zucchini into 1 inch chunks. Cut the onions into1 inch pieces (it’s ok if the pieces fall apart). Cut the mushrooms in half.
- Thread the meatballs and vegetables onto six long skewers – 3 meatballs, 2 mushroom halves, a few onion sections, and 2 chunks of zucchini per skewer. When all the skewers are assembled, brush liberally with the sauce on all sides. Grill on high heat for about 2 minutes per side, or until the veggies are cooked to your liking and the meatballs are cooked through.
Notes
Approx nutrition info per skewer: 235 calories, 17g fat, 3g net carbs ,17g protein
Nutrition
- Serving Size: 1 skewer (3 meatballs plus veggies)
