Asian Meatballs with Red Peppers and Blanched Broccoli
Short on time and ideas for packing lunches for you and the kids? Here’s a great tasting and colorful looking lunch box for you to try this week! Recipe courtesy of NomNom Paleo…
Gather the following ingredients to make 36 meatballs in 30 minutes:
- 8 medium fresh shiitake mushrooms, minced
- 1 medium shallot, minced
- ¾ cup minced sweet potato
- 2 tablespoons minced cilantro
- 2 pounds ground beef
- 1½ tablespoons fish sauce
- 2 tablespoons tomato paste
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons coconut oil (or an alternate oil of your preference)
Line a baking sheet with foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl.
Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper.
Thoroughly combine the ingredients but don’t overwork the meat.
Melt the coconut oil, and brush it on a foil-lined baking sheet.
Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet. Each meatball should be about 1½ inches in diameter.
Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Plate and serve immediately, or store in an airtight container in the fridge for up to three days.
Get some nice tupperware and add your freshly cut red peppers and blanched or raw broccoli and your lunches are ready to go!