Gluten Free Asian Meatballs
It's funny how much my cooking patterns change from the summer months to the cold fall and winter months. I go from brainstorming how to make dinner without turning my oven on to making almost every meal in the oven or crock pot. If you're like me, meatballs can be a great meal prep food for the week, and adding some fresh flavors to a traditional base recipe elevates the flavor so that they're good for more than just spaghetti and meatballs.
I avoided making meatballs for a long time for a few very menial reasons: I didn't want to touch raw meat and you kind of have to get in there with your hands to mix it well, I didn't want to buy three different types of meat at the store, and I assumed they had to fried and baked in order to taste good (aka multiple steps and dishes). It's funny to think about how silly these excuses are instead of just trying something new. First, I got over my dislike of touching raw meat, I found a "meatball mix" at my local grocer that has pork, beef, and veal packaged together, and turns out baked meatballs are simply delicious.
I now have a standard base recipe for meatballs (ground meat, 1 egg, 1/4 c onion) that I alter with different seasonings from the asian meatball recipe shown here to a more Italian flavor using oregano, garlic powder, and breadcrumbs to a spicier version with hot sauce and parmesan cheese. Start by trying the meatballs here, and don't be afraid to get creative!
- 1.8 lbs Meatball Mix (pork, beef, veal)
- 1 Egg
- 1 Tablespoon Coconut Aminos (or GF Soy Sauce)
- 1/2 Tablespoon Sesame Oil
- 1/4 cup Minced Onion
- 1/2 teaspoon Ground Ginger
- Heat oven to 400 degrees
- Mix all ingredients in a bowl
- Roll into 2 inch balls and place on baking sheet (makes about 15)
- Cook for about 25 minutes
Enjoy with fried rice, zoodles, or on their own!