Sticky Honey Garlic Meatballs, by Diane

 

I found this recipe on IG from @halfbakedharvest and it looked like a great thing to meal prep for lunches this week. I made a few tweaks to the recipe and it was good, but just good. I wish she had used the aromatics outside of the sauce, and the meatballs burned the pan before the broccoli cooked. So if making this again I'd adjust the cooking method. I also needed more sauce here so doubled it. But, the meatballs were super tender and it was good flavors overall!

Ingredients:

1 lb ground chicken

1 tbsp soy sauce

1 tbsp minced ginger

2 tbsp thinly sliced scallions, green and white parts

1 tsp sesame oil

Pinch salt

3 tbsp cornstarch

Oil (I used sesame and EVOO)

1/2 cup soy sauce 

1/4 cup honey

1/3 cup water

4 garlic cloves, minced

1 tbsp minced ginger

chili flakes and sesame seeds

1 large head of broccoli, cut into florets

Directions:

1. Mix meatballs using ingredients from chicken to pinch of salt, combine well, then roll into meatballs on a plate and toss around in 2 tbsp cornstarch to coat. 

2. Mix sauce ingredients of soy sauce, honey, garlic, ginger, and chili flakes and set aside.

3. Heat oil in a large saucepan over medium high heat, cooking meatballs until all sides are browned. 

4. Remove meatballs and add broccoli to the pan, then add sauce and meatballs back in. 

5. Create a slurry with remaining 1 tbsp cornstarch and 2 tbsp water, add to the pan, and cook until sauce gets glazed and sticky. Top with sesame seeds.

Tender Meatballs, by Cheryl

These are the most tender meatballs I've ever made! Everyone in my house ran through the first batch so quickly that I made two more batches the next day for snacks and meals. I've used milk in meatballs before, but not in the way this recipe had me do it. It truly made a difference! Eat on their own or with spaghetti! Yum!

Ingredients (recipe from here):

1 lb ground beef

2/3 cup bread crumbs

7/8 cup milk

1/2 cup chopped onion

1/3 grated Parmesan cheese

2 tbsp fresh Italian herbs

3 cloves garlic, minced

1 egg

1 tsp salt

1/2 tsp pepper

Directions:

1) Preheat oven to 400. Add the milk and the bread crumbs in a bowl and stir until absorbed. Then add the remaining ingredients and mix well until combined. 

2) Roll the mixture in meatballs and lay them on a lined baking tray. Wet your hands with water to prevent sticking. 

3) Bake in oven for 18-20 minutes. Serve with whatever you want!

Italian Chicken Meatball Wedding Soup, by Diane

I made this for lunches this week as a fusion of a few recipes I found and had been saving for a chilly week. This is really warming and very easy to make! The meatballs had a ton of flavor and I would definitely make these again on their own. I added too much kale and would reduce this or just use spinach next time. I also left out the pasta here but it could easily be added with more broth. 

Ingredients:

For meatballs

1 lb ground chicken

1 clove garlic, minced

1/2 cup breadcrumbs with Parmesan cheese

1/4 tsp red pepper flakes

1 tsp salt

1/4 tsp pepper

1 egg 

1 tbsp dried parsley

1/2 tbsp dried basil

1/4 tsp poultry seasoning

1 tbsp coconut oil

For soup:

1 tbsp coconut oil

3 cups chopped carrots

1 yellow onion, diced

1 large leek, sliced thin

2 cloves garlic, minced

3 stalks celery

3 tsp salt

1/2 tsp pepper

1/2 tsp turmeric

6 cups bone broth (I used beef/chicken/Turkey mix)

1 bag spinach

1 bunch kale, stems removed and torn into small pieces

Directions: 

1. Mix all the meatball ingredients in a large bowl except for the coconut oil. 

2. Heat a large pot or Dutch oven on medium, and add in coconut oil when hot. 

3. Drop in meatballs and cook 4 minutes until browned, flip and brown another side. After 4 minutes, mix the meatballs and cover for 3 minutes to steam. 

4. Remove the meatballs and set aside, saving the pan juices. Add in the remaining coconut oil, then carrots through turmeric and cook until tender (cover as needed).

5. Add in the bone broth and bring to a boil, taste and adjust for seasonings. 

6. Add the meatballs and boil for 5 minutes, then reduce heat to simmer and stir in spinach and kale.

Creamy Coconut Milk Meatballs, by Diane

 

My curry paste in my new mortar and pestle!

This recipe from @iheartumami looked promising, but in reality it fell flat. The meatballs are packed with aromatics and nutrition though, and the recipe allowed me to use my Thai red curry paste skills from a cooking class in Chiang Mai last year! Overall Cheryl’s Thai Coconut Curry Meatballs are way better, though I would fuse the two by adding the aromatics into her recipe for the meatballs!

Ingredients:

2 lb ground chicken

3/4 cup cilantro

2 small shallots

3/4 cup diced carrots

1/4 cup basil leaves

1/2 tsp ginger

3 tbsp fish sauce, divided 

1/2 tsp salt

1/2 tsp cumin powder

2 tbsp coconut cream

14 oz full fat coconut milk

1 tbsp red curry paste

1 tbsp tomato paste

1/4 tsp ground coriander

1/4 tsp garam masala

Directions:

1. Preheat oven to 410 and line a baking sheet w parchment paper.

2. Blend cilantro through ginger in a food processor until finely diced, then add to a bowl with chicken, 1 tbsp fish sauce, salt, cumin and coconut cream. Mix well and form into golf ball size meatballs.

3. Bake for 20 min, flip and bake another 10-15. 

4. While the meatballs cook, make the sauce in a saucepan over medium heat by adding remaining ingredients plus 2 tbsp fish sauce. Stir often.

5. Combine meatballs in sauce and stir for 2 minutes.

Gyoza Dumpling Meatballs, by Diane

 

These are another @iheartumami creation, and they were so juicy and flavorful! Super easy to make as well with a good processor. They also happen to be whole30, and gluten free. I paired them with Cauliflower Garlic Fried Rice, yum! The only thing I would change is that the shiitake over powered the rest of the flavors, so next time I would cut them in half. 

Ingredients:

1 lb ground chicken

1/2 lb raw shrimp, peeled and deveined

1 egg white, lightly whisked

4 oz shiitake mushrooms

3 scallions, white and green parts

1 small can bamboo shoots

2 small shallots

1 tbsp arrowroot powder

3 tbsp coconut aminos

2 tsp sesame oil

2 tsp sea salt

1/4 white pepper

Directions:

1. Soak the shrimp in 1 1/4 cup water and 1/2 tsp salt for 10 min (this makes the shrimp crunchier instead of mushy). Rinse well a few times and add to the food processor. 

2. Add mushrooms, scallion, bamboo shoots, and shallot to the food processor and mix finely. 

3. Take the mix and add it to the bowl with remaining ingredients. Mix for 2 minutes in the same direction until slightly sticky.

4. Preheat the oven to 400 and line a baking sheet with parchment paper. Oil your hands and make the meatballs.

5. Bake for 15 minutes, flip and bake 5 more minutes.