The Perfect Recipe for Meal Prep. These meatballs are to die for and are a weekly staple. Easy to prep and even more delicious to eat. Perfectly paired with vermicelli noodles or with quinoa and steamed greens.
Health Benefits:
- Ginger: a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain
- Mushrooms: great sources of protein, fibre, B vitamins (especially niacin), vitamin C, calcium, minerals, and selenium. They also contain antioxidants that are unique to mushrooms, such as ergothioneine, which according to studies is a highly powerful antioxidant.
- Manuka Honey: healing sore throats and digestive illnesses
Ingredients:
- 1 lb of ground chicken
- knob of grated ginger
- 1/4 cup of Manuka honey
- 1/4 cup of Sriracha
- 2 tbsp of olive oil
- Sesame seeds (presentation and added crunch)
- 2 green onion stalks
- 1/2 cup of mushrooms(diced) (I used enoki mushrooms)
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of ground coriander
- 1 tsp of chilli flakes
- 1 egg
- 1/4 cup of Panko flakes
Cooking Instructions:
- Preheat oven at 375 F
- Slice mushrooms and green onion and sauté until caramalized
- Add mixture to ground chicken (in mixing bowl)
- Add grated ginger, salt, pepper, panko flakes, egg, chilli flakes and ground coriander to the ground ground chicken
- Time to get your hands dirty, mix and make balls out of the mixture (size of golf balls)
- Bake meatballs for 20 mins at 375 F on parchment paper lined baking sheet
- In a separate bowl, mix oil, honey, Sriracha together. Set aside
- Once meatballs are cooked, sauce the meatballs and put them back in the oven for 5 minutes
- After 5 minutes, take the meatballs out and cover them in sesame seeds. Serve with steamed greens and quinoa and/or vermicelli noodles.
Notes:
Meatballs last up to 5 days in the fridge unless you eat them all in one sitting 😉
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Yields: 12 Meatballs (golf ball size)
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
