Hi Friends! Happy MONDAY! ☀️ Heading into this week believing that what’s meant to be will be. We’ve had a lot going on lately - sorry was a little MIA this weekend 🙃 - when it rains, it pours! But choosing to be grateful for all the things we do have and know that what’s meant to be will be! The week is ours, so let’s go!
Keeping myself busy the best way I know how - in the kitchen 👩🍳 of course! First recipe for you this week is a new personal favorite ✨GINGER JALAPENO TURKEY MEATBALLS with a PEANUT THAI SAUCE✨I love everything about these meatballs and this sauce! Soooo good! 👏🏻👏🏻 I actually had this meal everyday for lunch last week and it was perfect. So satisfying and so delish! 👌🏼
I like to serve these meatballs over zoodles, but they would be just as good with a thai noodle! Ginger is such an underrated flavor IMO. It’s slightly perppery and sweet with a little spicy feel and pairs insanely well with all the flavors of this recipe 🙌🏻 Gluten free, dairy free, paleo, and totally guilt free! Prep these in the beginning of the week and have for lunch all week, or serve as a nice dinner one night!
WHAT YOU NEED for MEATBALLS:
(serves about 4)
▫️1 package organic ground turkey
▫️1 cage free egg
▫️1/3 cup chopped scallions
▫️1/4 cup chopped cilantro
▫️2 tsp toasted sesame oil
▫️1 jalapeño, minced (remove seeds for less spicy)
▫️1 tbsp coconut aminos
▫️1 tsp ground ginger
▫️1 tsp garlic powder
▫️1 tbsp fresh ginger, minced
▫️1/2 cup almond flour
.
WHAT YOU NEED for PEANUT THAI SAUCE:
▫️1/4 cup all natural creamy peanut butter
▫️1/4 cup coconut aminos
▫️1 tbsp toasted sesame oil
▫️1 fresh squeezed lime
▫️1 tsp fresh garlic, minced
▫️1 tsp ground ginger
▫️1 tsp garlic powder
.
ADDITIONAL NEEDS:
▫️zucchini spirals (about 1 zucchini for each serving)
▫️1 white onion, sliced
▫️coconut spray for pan
.
HOW TO:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl combine all ingredients for meatballs and use a fork to mix together. I recommend letting the mixture sit in the fridge for about an hour to let it set, but not mandatory (it will just help when you form the meatballs so its not as sticky).
Use your hands to form 15-18 golf ball sized meatballs and place each on your baking sheet. Bake for 20-25 minutes.
While your meatballs are cooking, whisk together all ingredients for peanut thai sauce until a smooth consistency forms and set aside.
Once meatballs are cooked, it’s time to sauté your zoodles. Warm a large saute pan over medium heat and spray with cooking oil. Once warm, add in your zoodles and sliced onion and cook for about 5-7 minutes. Once cooked, add in your sauce and let simmer for about 3 minutes. Serve with meatballs, a little sprinkled red crushed pepper and ENJOY!
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