Korean Meatballs

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 4 green onions, chopped
• 1/2 cup ground oats (GF)
• 2 garlic cloves, minced
• 2 egg, lightly beaten
• 2 tsp toasted sesame oil
• 1Tbsp grated fresh ginger
• 1 tsp each of salt and freshly ground black pepper

Glaze:

• 1/4 cup hoisin sauce (my homemade version)
• 1/4 cup raw honey
• 2 Tbsp organic Tamari sauce (GF)
• 2 tsp Sriracha

Kimchi Cream Sauce:

• ¼ cup kimchi
• ½ cups full-fat yogurt

The Rest:

• Bagged Slaw Mix
• 1 Cup Brown Rice Cooked
• 1 Cup Quinoa Cooked
• 2 Zucchini, spiralized, cooked lightly. 

Putting it all together:

1. Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease with cooking spray; set aside.
2. In a small blender or processor, pulse 1 cup whole oats to grind.
3. In a large bowl, add the beef, pork, green onions, ground oats, garlic, egg, sesame oil, ginger, salt, and pepper. Mix with your hands until fully combined. Form into 1-inch meatballs and place on baking tray. Bake for 20-25 minutes until cooked through.
4. To prepare the kimchi sour cream, combine the kimchi and yogurt in a food processor and pulse until smooth. Cover and refrigerate until ready to use.
5. In a small bowl, mix together the hoisin, honey, Tamari, and Sriracha. Add the cooked meatballs and toss until fully covered.
6. Divide rice into 6 equal bowls. Top with zucchini, slaw, and meatballs. Garnish with sesame seeds, green onions, and kimchi cream sauce.

Veggie Loaded Meatloaf

Lets Get Started!!

Finely chopped up all my veggies!! Saute on medium low heat. Carrots, Peppers, Onions, Mushrooms in avocado oil till slightly tender!

These are going to replace the go to ketchup that I usually add! 

I made a simple sauce for the top of 1/2 Tomato Sauce, a little salt and 1 tbsp honey. Mix and spread before cooking. You can add more after as well

Finished product that I serve with Mashed Potatoes (half sweet & half white) and a leaf salad! Simple and nutritious. 

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Full Recipe:

Ingredients:

• 1 1/3 pound beef
• 1 C finely diced carrots
• 1 C finely diced peppers
• 1 C finely diced mushrooms
• 1 C finely diced onions
• 4 garlic cloves through the press
• 2 eggs
• 3/4 C ground oats
• 1/4 -1/2 C tomato sauce
• 1 tsp worcestershire sauce
• 1 tbsp mustard of choice
• 1 1/2 tsp sea salt
• 2 tsp pepper
• 1 tsp garlic powder

Directions:

Finely dice all the veggies. Preheat a skillet and add 1-2 tbsp of Avocado Oil. Keep on medium heat, add garlic then veggies. Cook till slightly tender. Then turn off the heat. Grind the oats in mini Cuisinart or buy oat flour.  In a separate large bowl add beef eggs, ground oats, 1/4 C of tomato sauce, worecstershire, mustard, seasonings, sauteed veggies.  Mix with hands till all combined. Add more tomato sauce if mixture is too dry. If too moist just add more oats. 

Make into a loaf shape and place in a loaf pan or ( my favorite ) Pampered Chef Deep Covered Baker. I have a simple sauce that I spread on top. It is 1/4 tomato sauce tbsp honey and a bit of salt, mix and spread on raw loaf. Bake on 350 for at least 60 minutes but can go to 90 minutes.