I hope everyone had a wonderful Christmas. I think my family did, minus the fact that we have all been sick for the past two weeks! I swear, I am DONE with illness! I am ready to fumigate my house! Other than that, it was a wonderful holiday. We had the most important thing…we were all together. We also had a wonderful dinner (beef tenderloin YUM!), and my kids got so many things that I don’t know where to stash them all. Plus, my wonderful hubby bought me a new pair of Crossfit Nanos! I can’t wait to break them in! Okay, enough about my Christmas…how about a new recipe?
I have to be honest, Asian Meatballs did not necessarily sound mouth-watering to me at first glance. I’m glad I decided to give them a shot, anyway. They are delicious…and so easy! Crock pot meal…done! I paired them with my fried rice (minus the chicken) and my kids couldn’t eat enough! I swear they all had 4 helpings! I’m not gonna tell you how much I ate, but lets just say it was too much…I will be doubling this recipe in the future!
I used half of the amount of Siracha. That stuff is spicy, and my kids can only handle so much! I also used half the amount of onions. Like I said above, I paired this with cauliflower fried rice
, so I didn’t think I needed as many onions. If you are not making anything to go along with your meatballs, you might want to stick with using 2 onions. I also substituted dried cilantro for coriander (basically the same thing) and 1/8 teaspoon dried mustard for the mustard seed. Enjoy!
Asian Meatballs by PaleOMG
My family loves Chinese take-out. The only problem is finding paleo-friendly Chinese take-out. That is why this dish is so perfect! My kids LOVE this and it’s pretty easy to make (ok, not as easy as ordering actual take-out, but still pretty easy!) This stuff also satisfies your carb cravings…you know, when you really want to cheat, but don’t want the stomach repercussions. I have to double this recipe for my clan, I would recommend doubling even if you don’t have a huge family….you WILL want leftovers!
Chicken Fried “Rice”
- 2 tablespoons coconut oil
- 2 chicken breasts, cubed
- 2-3 tablespoons Coconut Aminos
- 1-2 tablespoons sesame oil
- 2 carrots, peeled and finely diced
- 1/2 yellow onion, diced
- 1/2 teaspoon crushed garlic
- 1 head of cauliflower, steamed and riced*
- 3 green onions, diced
- dash of ginger
- 2 eggs, whisked
- Steam and rice your cauliflower*. Set aside
- Heat 1 tablespoon of coconut oil in large pan over medium-high heat. Add your diced chicken and 1 tablespoons of coconut aminos. When chicken is cooked thoroughly, set aside.
- Add another tablespoon of coconut oil to pan, along with carrots and 1/2 tablespoon sesame oil. Cook until they begin to soften, approximately 5 minutes. Add onion and garlic, and cook until onions become transluscnet (approx. 3 min.)
- Add cauliflower and drizzle with another tablespoons sesame oil. Add green onions and 1-2 tablespoons of coconut aminos, and ginger.
- Add chicken back to pan. (I like to run the chicken in the food processor to finely chop it up before adding back to the rice.)
- Make a well in the center of your rice. Add 2 eggs and scramble. Incorporate into the rice as the eggs cook.
* Steam cauliflower florets your preferred method (I usually microwave for about 9 minutes or use my pressure cooker). Rice cauliflower by placing in food processor and running until your cauliflower resembles rice!