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Thai Meatballs with Broccoli-Cauliflower 'Rice'


I love the concept of meatballs- that they transcend cuisines and can be made with any combination of flavors and spices. So easy, SO delicious! I've been feeling very thai-inspired lately, pushing my own limits with spice (i'm weak but getting better!) and trying new ingredients.

These thai meatballs are hands down the most flavorful meatball i've made, they have a ton of explosive ingredients that really combine well for all the comfort of a traditional meatball dish with a new and exciting twist! The broccoli-cauliflower rice is a new staple side- I was bored with the same ole' cauliflower rice so instead of doing a regular side of broccoli, i decided to throw that in the food processor as well and combine them both for layers of flavor... success!

Let me know what you guys think of this dish, i've made it a few times now and it seems to get better every time!

**This recipe works best with a roasting rack in a sheet pan- it allows some of the excess fat from the pork to drip through, leaving you with perfectly moist meatballs that don't brown while cooking in a pool of oil**

SERVING SIZE: 4 people (or 2 with leftovers)

PREP TIME: 15 minutes

COOK TIME: 22 minutes

INGREDIENTS:

Meatballs:

1lb organic ground pork

1 tbsp lemon grass paste

1 tbsp gluten free soy (coconut aminos)

2 tbsp minced ginger

2-3 garlic cloves, minced

zest from 1/2 a lime

1-2 tbsp of thai chili peppers (bird's eye chilis) (chopped) *depending on how hot you prefer

1 tsp of chili powder

1 tsp sugar

3/4 cup cilantro (chopped)

3/4 cup gluten free panko bread crumbs

1 egg

coconut oil (spray or actual oil)

'Rice':

1 small head of cauliflower (pulsed into rice using a food processor)

2 small heads of broccoli (pulsed into rice using a food processor)

2 tbsp vegan butter/ghee/grassfed butter

1 cup organic, free range chicken stock (or vegetable stock)

1/2 tsp garlic powder

salt + pepper to taste

Sauce:

1 cup Organic sweet-chili sauce (natural, no artificial ingredients!- wegmans has a great one)

juice from 1 lime

RECIPE:

Preheat oven to 425 and mix all of the meatball ingredients together with your hands, making sure everything is evenly incorporated. Spray the rack and sheet pan with coconut oil spray (or rub with oil) and place the meatballs evenly. Spray the meatballs thoroughly (or paint with a basting brush) with coconut oil before baking for 22 minutes.

While the meatballs cook, make the 'rice' - melt the butter in a deep pan and add in both the cauliflower and broccoli as well as the seasonings. Mix well to incorporate everything together with the butter. Add the chicken stock. Cover tightly and let cook for 10 minutes on med-high heat. Uncover after the 10 minutes and let cook uncovered for 2-5 more minutes or until the liquid is absorbed. Turn off the heat and let stand, covered tightly until ready to serve.

In a small saute pan, add the chili sauce and lime juice and whisk over low-medium heat for 2 minutes. Turn off heat and let stand until ready to serve. Whisk just before serving.

So simple and tastes like you spent hours on those meatballs! Serve with some cilantro and extra lime wedges and enjoy! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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