Spicy Meatballs

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Main Courses | Oct, 25 2021

Spicy Meatballs

Spicy Meatballs

The days are getting colder (well, not if you live in my part of Florida!), and sometimes we all need some warm, spicy “comfort food” to soothe and reinvigorate our bellies and souls! These spicy meatballs don’t just make you feel good––they are actually really good for your body and the prevention and healing of “dis-eases”. Check out how ginger and garlic are incredibly effective at killing cancer cells and building up your immune system. And to that I say – Bon Appetit!

INGREDIENTS:

For the Meat Balls:

  • 1 lb ground turkey or chicken
  • 1/2 cup shredded carrots
  • 1/4 cup shallots, chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh grated ginger
  • 1.5 tsp chili paste (or sriracha) 
  • 1/4 tsp Himalayan sea salt
  • Pinch of red pepper flakes (add more if you want more spice)

For the Sauce:

  • 1/4 cup coconut or liquid aminos
  • 2 tbsp sesame or olive oil
  • 1 tbsp fish sauce
  • 2 cloves minced garlic
  • 2 tsp grated ginger
  • 1 tsp chili paste (or sriracha) 
  • 1 tbsp rice wine vinegar 
  • Few drops of stevia (just to balance out the acidity) 

INSTRUCTIONS:

  • Preheat oven to 375 degrees and set aside a baking sheet covered with parchment paper
  • Add all of the meatball ingredients to a mixing bowl and combine
  • Start making about 2 tbsp sized meatballs by rolling mixture in hands and place meatballs on a parchment-covered baking sheet (if the mixture is hard to handle try putting it in the refrigerator for a few minutes)
  • Bake in the oven for 16-20 minutes or until meatballs are golden brown and cooked through
  • While meatballs bake, combine all the sauce ingredients to a large pan or wok and whisk to combine. Cook over medium heat unit sauce comes to a boil, reduce heat and allow to simmer until sauce begins to thicken
  • Add meatballs into the pan with the sauce and allow the sauce and meatballs to simmer together for a few minutes 
  • Garnish with remaining green onions and a squeeze of lime. Serve over cauliflower rice, quinoa, miracle noodles, or zucchini noodles (as pictured) and enjoy!

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