Monday, November 3, 2014

Asian Meatballs

If you've been following along, you I had this crazy idea to try approximately one thousand freezer meal recipes in July. We're still eating them and it has been an awesome time saver for us so far, especially on nights where I have a trunk show or some other commitment. You can see my overall approach on the the linked post, and where the orignal recipes came from. This one was supposed to be gluten free and dairy free, which I didn't follow exactly, I just wanted something I could make with ground pork. The original recipe called for ground chicken, but I subbed. We've heated these up for snacks, during football games, for a lazy dinner with some rice, just whatever. This is one of the only things in the whole cooking day that I actually cooked. They were a little time consuming since you have to roll the meatballs, but I will definitely make them again. If any of the chopping is intimidating, just use dried ginger and garlic to save a step or two. But the way fresh ginger smells is worth it. It's like the cleanest most fresh smelling ingredient ever. If you've never used it, just cut away the peeling with a small knife and use a grater on the flesh of the ginger.

2 pounds ground pork
1 1/4 cup diced red onions
1 1/2 cups diced red bell pepper
1/4 cup crushed pineapple
1/4 cup soy sauce
1 tsp. fresh grated ginger
1/2 tsp. sesame oil
2 tsp. garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp flour

Combine all ingredients in a large bowl. Scoop into rounded tablespoon sized balls and place on a cookie sheet lined with parchment paper. I ended up rolling these like when you play with play doh, but they aren't going to be as firm or ball like as a regular meatball because of all the liquid. Don't stress if they aren't perfectly round-they still taste phenomenal. Bake at 400 degrees for 15-20 minutes.

Once they come out of the oven, let them sit out for about 5 minutes to cool down just a little, then place the cookie sheet in the freezer to flash freeze the meatballs. Just freeze them until they are solid and won't stick together, maybe 20 minutes. You'll just have to check them. Then place them in a freezer bag. To serve, thaw in the microwave for 1-2 minutes.

These are super great to have in a pinch because you can reheat them so fast. What's your go to make ahead snack/meal? 

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