Thai Inspired Meatballs
Make ahead meatballs are a great way to have plenty of tasty protein at your disposal at all times- you can add to soups or pasta or rice or just have alone. -S
Macros:
With 80% Lean Ground Pork :
2 C | 10 F | 12 P/Meatball (makes approximately 15 meatballs)
With 93% Lean Ground Turkey
2C | 4 F | 11 P / Meatball (makes approximately 15 meatballs)
INGREDIENTS:
2 Pounds ground Turkey (93% lean) or Ground Pork (80% lean)
150 grams grated carrot
1 Tbsp. finely chopped shallot
3-4 Tbsp. Thai Fish Sauce
2 tsp. or more sriracha
20 ml honey
1 tsp Baking powder (necessary for binding without egg or breadcrumbs)
Juice of half a lime (necessary to activate baking soda)
DIRECTIONS:
Pre-heat your oven to 400º.
In a mixing bowl combine all the ingredients. Mix thoroughly. Your hands are recommended for this step. I am not in love with the feeling of cold ground meat so I do use kitchen gloves. This is a personal choice however. If you must use a spoon, do, but make sure everything is evenly combined.
Divide the mixture into 15 equal servings. The easiest way to do this is by using an ice cream scoop. Otherwise you can use your food scale to make sure each meatball is relatively equal in weight. use a small piece of plastic on the scale for hygiene purposes. Hygiene is valued in Shebnation.
Place the meatballs on a foil or parchment lined baking sheet and cook for about 25 minutes. Halfway through the cooking process, turn them over so you get a nice and even browning on all sides. Please use a tongs or spatula at this time and NOT your hands unless you like being burnt then by all means use your hands!
Place in a tupperware. These guys will last about 5 or 6 days in the fridge!
