Asian Meatballs with Thai Peanut Slaw

300 calories
32g
protein
13g
fat
9g
net carbs

Yields: 3 servings

Thai Peanut Slaw

  1. 2 tablespoons Quest® Peanut Butter Protein Powder
  2. 3 tablespoons water
  3. 12 tablespoon peanut butter
  4. 12 teaspoon light soy sauce
  5. 12 teaspoon kosher salt
  6. 14 teaspoon sesame oil
  7. 14 teaspoon cayenne pepper
  8. 2 cups green cabbage, thinly sliced
  9. 1 cup carrots, shredded
  10. 2 tablespoons scallions, thinly chopped
  11. 1 tablespoon peanuts, chopped

Meatballs

  1. 1 bag Quest® Sea Salt Protein Chips
  2. 12 pound 90/10 ground beef
  3. 2 tablespoons scallions, thinly chopped
  4. 1 egg
  5. 1 tablespoon garlic, minced
  6. 1 tablespoon light soy sauce
  7. 12 tablespoon ground ginger
  8. 12 teaspoon kosher salt
  9. 12 teaspoon ground black pepper
  10. Nonstick cooking spray

Prep: 15min Cook: 12min

Thai Peanut Slaw

  1. In a medium bowl, add Quest Protein Powder®, water, and peanut butter, and whisk to a thick paste.
  2. Add soy sauce, salt, sesame oil, and cayenne pepper, and whisk together.
  3. Add cabbage, carrots, and scallions, and toss until completely combined.
  4. Cover with plastic wrap and refrigerate.

Meatballs

  1. Preheat oven to 425°F.
  2. Crush Quest Protein Chips™ into small pieces and add to a medium bowl with ground beef, scallions, egg, garlic, soy sauce, ginger, salt, and pepper. Using hands, mix until completely combined.
  3. Spray a baking sheet with cooking spray and set aside.
  4. Split mixture into six even pieces (approximately 2 ounces each).
  5. Using hands, roll each into a meatball, and place on a baking sheet in two rows of three.
  6. Bake for 12 minutes.
  7. Remove from oven and cool for 3 minutes.

Assembly

  1. On three serving plates, place two meatballs next to each other.
  2. Place 13 of Thai peanut slaw on each serving of meatballs.
  3. Sprinkle evenly with peanuts.

Serving Size: 2 meatballs with 14 cup of slaw

  • Calories: 300
  • Protein: 32g
  • Fat: 13g
  • Net Carb: 9g
  • Fiber: 3g
  • P/CAL: 43%