Asian Meatballs with broth and Asian protein bowl

This recipe can easily provide two meals. Asian noodle bowl first night and simmering soup with Asian meatballs the second night.

Ingredients

1 package organic ground chicken

1 (5 ounce) can water chestnuts, drained

5 cloves garlic

2 inches fresh ginger, peeled

6 -8 green onions, peeled

2 teaspoons sesame oil

2 tablespoons gluten free tamari soy sauce

1 egg

2 cups chicken stock or mushroom stock

Gluten free breadcrumbs as needed

2 tablespoons vegetable oil

1 teaspoon lemongrass paste

1 bunch scallions minced

1 cup spinach

1 cup chopped Napa cabbage

1 cup bok choy

1 cup purple cauliflower cut into small florets

1 red pepper, cleaned and julienne

Thai basil or cilantro, minced

Asian noodles (I prefer Chinese noodles for this dish but rice noodles are just fine if you are gluten free)-cook as directed and toss with sesame oil

Directions

1. Mince green onions.
2. Add lemon grass and ginger paste
3. Add water chestnuts to food processor. And blend
4. Add ginger and lemongrass paste and scallion and blend.
5. Add sesame oil, soy sauce, and egg to water chestnut paste.
6. Add gluten free unseasoned breadcrumbs as needed
7. Add chicken.
8. Combine all ingredients until well blended.
9. Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
10. Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
11. The meat mixture is very wet and loose, it will not hold it’s shape well, so keep the balls small or they will flatten as they cook.
12. Sauté meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
13. Keep turning the meatballs as they cook, so that all sides are browned evenly.
14. Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
15. Remove cooked meatballs and keep warm place noodles in a bowl and toss with mango coconut dressing
16. Toss in julienne snow peas, red peppers and spinach
17. Layer with Chinese cabbages
18. Top with meatballs and drizzle with more dressing.
19. Garnish with chopped cashew nuts and cilantro or thai basil