Meatballs

November 5, 2018 Tangie Holifield

These garlic butter chicken meatballs are low-carb, gluten free, and all around better for you without skipping out on any of the tastiness.

Serves 4

Ingredients:
1 pound ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 cup grated Parmesan, plus more for garnish
2 tablespoons freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Juice of 1/2 a lemon
1 pound zucchini noodles (zoodles)

Directions:
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

Add the meatballs back to the skillet and heat just until warmed through. Garnish with Parmesan to serve.

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March 1, 2017 Tangie Holifield

Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6 tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork, minced shrimp, and egg white with 2 tablespoons of the soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!