Hey friends! Allison from Seek Satiation is back with us today with an excellent meal prepping tip: keep it simple and quick! These meatballs are parasite cleanse friendly, so I’m looking forward to mixing it up a bit. They would pair really well with these roasted veggies Allison shared with us in a. previous recipe. Check out her steps to this quick meal below, and leave her some love in the comments! xo - Candace
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K.I.S.S.: Keep it simple, sugar! (I’m sorry, I can’t call you stupid. I love you all too much. Ha!) In the colder winter months, I feel that my motivation to meal prep drops significantly: When I leave work at 5, it’s dark, it’s cold, and I just want to get home and get cozy. Going to the grocery store is a stop between Points A & B that I often don’t feel like making. My weekends are spent with other projects – cleaning, the gym, seeing friends – but making a few lunches for the work week seems like pulling teeth.
For motivation, I’m making some rules to keep me in the kitchen: I’m trying to keep my meal prep sessions under 45 minutes, and I’m keeping the ingredients bright yet simple.
These Ginger Scallion Chicken Meatballs fulfill my rules: From prep to cook, I can have them done in about ~20 minutes. The ingredients list is minimal, but the flavor is impactful. I made some rice to go along with it – I’m Team White Rice, no shame! – and, though not pictured in these photos, I also lightly steam broccoli when I make this dish.
To be a bit cliché, and unabashedly so, these meatballs may very well solve your case of the Winter BLAHS!
Be sure to tag #YBCEats if you whip up this creation. We love seeing your posts on social media. 😊
Ginger Scallion Chicken Meatballs
Ginger Scallion Chicken Meatballs
(Makes roughly 12 meatballs)
Ingredients:
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce (preferably reduced-sodium)
- 3 scallions: 2 minced, 1 sliced finely and saved for garnish
- 2 teaspoons ginger, freshly grated
- 2 tablespoons coconut oil (or neutral-flavored oil of choice)
Notes:
- In recipe development, I used unrefined coconut oil, giving the meatballs a slight fragrant coconut taste that I feel works nicely with the meatballs. Please use a refined coconut oil or neutral-flavored oil if you’d prefer otherwise.
- Don’t be alarmed if these flatten out or become a bit angular while cooking if you do not rotate them enough! They will still be just as delicious, even if the roundness is off. 😉
Directions:
1.) Combine chicken, garlic powder, soy sauce, minced scallions, and ginger to a large bowl and combine by hand until all ingredients are thoroughly combined. Roll into 1” – 1.5” balls and place aside on a plate.
2.) Melt coconut oil (or heat up oil of choice) in a large pan over medium heat.
3.) Add meatballs to pan and cook and rotate for 8 – 10 minutes; meatballs should be golden brown but not burned, and there should be no pink left in the middle.
4.) Serve immediately, or save in an airtight container for up to four days in the fridge.
Pin now, make later!