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.

Meatball Soup

This is truly one of my kids absolute favorite, every single time!! So much so that it made the cut for my cookbook Mom, Can I Take That for Lunch, 50 Family Favorites from our real food kitchen!  Super simple soup that is loaded with veggies. You can actually add rice, pasta or potato or just leave as a broth base. 

Diced up your Veggies, Onions, Celery ( tops too) and carrots! If you like a smaller dice go for it. I am more of a rustic soup gal so I do not worry about a perfect dice cut. This will be the base of the soup along with garlic

Add Garlic and Oil to pot cook for a minute. Then just add the bowl of veggies. Mix and cook for 3-5 minutes. 

Add this beautiful broth and water to the mix and bring to a boil. As this is working begin to make the meatballs. 

Add your meats, eggs, ground oats (gluten free option) or bread crumbs and spices. Mix until till combined. 

Roll up those meatballs and drop into the boiling broth. Once all the balls are in the soup, reduce the heat and cover. Cook for 20 minutes. If you choose to add a starch ( diced potato, rice or noodle) this is when you will add. 

After the meatballs are done, you will add a pound of baby spinach. I do this a little at a time so it can cook down to make room for the whole batch. Cook till wilted, about 8-10 minutes

And....You are ready to EAT!!

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Here is the Recipe: MeatBall Soup

The Meatballs:

•        1 LB ground beef

•        1/2 ground pork

•        1 cup oats (ground)

•        1 tsp garlic

•        1 tsp pepper

•        1 tsp salt

•        1/2 tsp nutmeg

•        1 egg

Soup:

•      3 C Carrots, Celery & Onion, finely diced

•      3 garlic cloves; pressed

•      6 C bone broth

•      2 C water

•      2 tsp Salt

•      1 tsp Pepper

•       bay leaf

•      1 lb spinach

Directions: In dutch oven or stock pot melt 2 tbsp butter & sauté carrots, celery, onion till translucent. Add pressed garlic for 3 minutes. Then add bone broth and water. Add bay leaf and seasonings. While this comes to a rolling boil begin making the meatballs.

Add all the meatball ingredients into large bowl & mix till combined. You will roll into 1 1/2 inch balls.  When broth begins boiling add meatballs. Once all the balls are in, cook for 15 min then add potatoes   (or you can add noodle/rice if so chose) & cook for another 10 minutes.

Then add the spinach, cook another 5 minutes till spinach is wilted. Then serve with love!

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