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Teriyaki Meatballs with Roasted Japanese Vegetables
PALEO GRUBS21Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. lean ground beef
- 1/4 cup almond flour
- 1 egg yolk
- 1 green onion (thinly sliced)
- 1 garlic clove (pressed)
- 1 1/2 tsp. ginger (freshly grated)
- 1/4 tsp. white pepper
- 1 lb. eggplants (japanese or regular, cut into 1 inch cubes)
- 1 zucchini (cut into 1 inch cubes)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 red onion (cut into wedges)
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. arrowroot flour
- 1/4 cup water
- 5 Tbsp. coconut aminos
- 1 Tbsp. honey
- 1 Tbsp. ginger (fresh grated)
- 2 garlic cloves (minced)
- 1/8 tsp. chili flakes
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