I’m really into making some kind of meat on Sunday and using it all week in sandwiches, on salads, in tacos, or on flatbreads. I usually take something like a pork butt and rub down good with some awesome spices and what not then crockpot it for 8 hours. Shred it and use it all week. But I wanted to try something different so I decided to make different kinds of meatballs. These were my favorite.
I used ground turkey for two of them. I didn’t get the super lean 97% kind I got the 94% or something like that. It has to have some fat in it or it won’t have any flavor and will be dry. Then I added all kinds of stuff.
Greek Meatballs – ground turkey, feta cheese, fresh chopped oregano, grated onion, minced garlic, chopped pistachio, yellow bell pepper.
Buffalo Meatballs – ground buffalo meat, shredded smoked cheddar, finely diced jalapenos, and grated onion
Asian Meatballs – ground turkey, grated onion, shredded carrots finely chopped, yellow bell pepper finely chopped, cilantro finely chopped, minced garlic, grated ginger, and hoisin sauce
Mix all the ingredients for each meatball in separate bowls. Then make golf ball sized meatballs – pack them loosely. Place the balls on an aluminum foiled lined baking sheet that’s been sprayed with non-stick cooking spray and bake them for 20-25 min at 375. Until slightly browned. Don’t over do it you don’t want them to be dry.
I stored mine in an airtight container in the fridge for a week. Just zap them in the microwave for about 30 seconds to warm them up and get the juices going again.
For the Asian Salad,
Put a pile of mixed greens on a plate – whatever kind you like, I like baby kale or arugula
Add some shredded raw broccoli, avocado, and chopped peanuts
Then top with Chinese Lo Mein Noodles – cooked and drained according to the package that have been tossed with shredded carrots, finely chopped cilantro, red pepper pickles and an Asian dressing (recipes follow).
Add the meatballs and drizzle with a little more dressing.
Red Pepper Pickles:
1 cup apple cider vinegar
1 cup brown sugar
1 tablespoon Anise
2 cups julienned red bell pepper, in a heat proof bowl
Heat the sugar and vinegar in a pan over medium heat until the sugar is dissolved. Add the anise and salt, taste to make sure it’s not too sugary not too vinegary – adjust accordingly. Then pour the mixture over the bell peppers in the bowl. Cover and refrigerate until ready to use.
1/4 cup hoisin sauce
2 heaping tablespoons of peanut butter
1/4 cup coconut milk
2 tablespoons prepared Ginger Dressing
Combine all of it and toss with the prepared noodles, shredded carrots, cilantro, and red pepper pickles