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Hibachi Steakhouse Meatballs – Low Carb and Gluten Free


  • Yield: 6 skewers 1x

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:

  1. 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:

  1. Whisk all of the sauce ingredients together in a small bowl until combined.

For the skewers:

  1. 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.
  2. 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)

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