Teriyaki Meatballs with Roasted Japanese Vegetables

INGREDIENTS
For the meatballs

• 1 pound ground lean beef
• ¼ cup almond flour
• 1 egg yolk
• 1 green onìon, thìnly slìced
• 1 garlìc clove, pressed
• 1 ½ tsp freshly grated gìnger
• ¼ tsp whìte pepper

For the roasted vegetables

• 1 pound Japanese or regular eggplants, cut ìnto 1 ìnch cubes
• 1 zucchìnì, cut ìnto 1 ìnch cubes
• 1 red bell pepper, cut ìnto chunks
• 1 green bell pepper, cut ìnto chunks
• 1 yellow bell pepper, cut ìnto chunks
• 1 red onìon, cut ìnto wedges
• 1 tbsp olìve oìl

For the terìyakì sauce

• 1 ½ tbsp arrowroot flour
• ¼ cup water
• 5 tbsp Coconut amìnos
• 1 tbsp honey
• 1 tbsp fresh grated gìnger
• 2 garlìc cloves, mìnced
• 1/8 tsp chìlì flakes
  

INSTRUCTIONS
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source https://www.lowcarbfood.us/2018/11/teriyaki-meatballs-with-roasted.html

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