See those cute little meatballs there on the left? Those are packed with lots of flavor and spice and everything nice! Even some veggies!
SPICY THAI MEATBALLS
- In a frying pan with 1 tablespoon coconut oil, cook 1/2 a yellow onion and a small box of sliced portobello mushrooms. Add in 2-3 cloves chopped fresh garlic. Once it all starts to brown, add a little salt to bring out the flavor.
- Once your veggies are cooked, add them to a food processor, along with the following: one pound ground turkey or chicken, 1 tablespoon Sambal Oelek sauce (which was created by the Holy Spirit), chopped cilantro, 1 tablespoon coconut aminos (or Tamari/soy sauce), about one inch freshly ground ginger, and one egg to combine.
- Process until combined. This might be a slightly wetter meatball than you’re used to, but it’ll be fine.
- Use a small cookie dough or ice cream scoop, and scoop the meatballs one by one, into a baking dish or onto a sheet pan. I greased my baking dish with coconut oil, but you can also use parchment paper.
- Bake in a 400 degree oven for 30 minutes, or until the meatballs are brown. You don’t need to flip them or anything. This isn’t like a perfect Italian Grandma meatball ~ it’s not that fancy.
- Allow to cool and freeze in individual baggies for an easy meat addition to any meal!
Apply this same exact method for Greek meatballs, Italian meatballs, even a breakfast sausage meatball with fennel and sage.