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Teriyaki Meatballs With Roasted Japanese Vegetables
Ingredients
- 1 pound ground lean beef
- ¼ cup almond flour
- 1 egg yolk
- 1 green onion, thinly sliced
- 1 garlic clove, pressed
- 1 ½ tsp freshly grated ginger
- ¼ tsp white pepper
- 1 pound Japanese or regular eggplants, 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 ½ tbsp arrowroot flour
- ¼ cup water
- 5 tbsp Coconut aminos
- 1 tbsp honey
- 1 tbsp fresh grated ginger
- 2 garlic cloves, minced
- 1/8 tsp chili flakes
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