Spicy Thai Meatballs.

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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.

 

 

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