This is the recipe for the meatballs I made. I warn you that they are FORKING Scrumptious. The rice and cabbage that went around it was part of a different recipe that I think can be too troublesome. I spoke about it yesterday so if you want more details read yesterday’s post.

Ingredients for around 6 servings

1 lb ground meat (I used turkey 93% lean)

1/2 cup panko (I used Whole Wheat panko)

1 1/2 teaspoon sesame oil

1/2 cup scallions – cut thin

3 garlic cloves – ground to paste

1/2 teaspoon ground ginger

2 eggs – lightly beaten

1 teaspoon soy sauce

1 teaspoon five-spice powder

1/4 teaspoon Szechuan pepper – toasted and ground

1 Tablespoon (slightly heaping) reduced sodium Better Than Bouillon vegetable soup base (this is instead of salt….less sodium and more flavor)

1/2 teaspoon ground black pepper

2 Tablespoons fresh basil (or other basil) chopped

3 ends of lemongrass – hard outer skins removed – fine chopped

non stick spray.

Directions

Set oven to 350 degrees F.

Spray a baking sheet (or two) with non stick spray..

Mix all the ingredients together in a large mixing bowl.

Make small scoop sized meatballs…. (about 1.3 ounces each)

You should have around 21 meatballs.

They go in the oven until done. In my oven they took 15 minutes. I put most of the meatballs on the middle rack and the rest on the lower rack.

I served them two different ways. The way you see in the picture with a small amount of vegetable broth. For another meal I just mixed up some hoisin sauce with a small amount of ketchup and that was tasty with them.

Enjoy!

I’m not a big fan of grapefruit. If it is plain grapefruit usually taste like vomit to me. But I do know that if grapefruit is a supporting player in a dish it can be wonderful. I read about a top chef dish that contained grapefruit and was amazing…..The recipe is nowhere to be found and mine isn’t close to what the top chef did but I did use some of the same ingredients and it became magical. I added a can of sardines to mine so it would be a complete meal. I think any fish or chicken would go well with this salad. This recipe makes two meal sized portions. You can add protein if you desire it.

Ingredients for 2 servings

4 carrots – peel if not organic, cut in long planks no more than 1/2 inch thick

1 teaspoon ground ginger

1 Tablespoon Aleppo red pepper

3 Tablespoons canola oil

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1/4 teaspoon granulated garlic

1/2 pound beets, peeled and sliced in 1/4 inch slices

3 tablespoons canola oil

1/4 teaspoon ground star anise

1/4 teaspoon sea salt

1 onion – peel, cut in 1/4 inch slices

smoked salt (I used alder smoked salt)

ground pepper to taste

1 grapefruit – peel and supreme (you cut thee segments out of their skins…you can only do this with a sharp knife) ((P.S. the grapefruit will be less sour/bitter w?o skin))

1 apple (or pear) cut in thin slices

1 cucumber (if regular remove skin and seeds) cut in long slices

1 medium/small avocado – cut in thin slices

2 limes (one to squirt on apple and avocado slices) (the other is for the dressing)

2 Tablespoons Red Boat Fish sauce (dressing)

2 Tablespoons rice wine vinegar (dressing)

2 Tablespoons date syrup (substitute honey) (dressing)

1 garlic clove – ground to paste (dressing)

1 Tablespoon lime juice (dressing)

2 Tablespoons – Add a fresh herb – either or a combination of mint, basil, Thai basil.

Directions

Set your oven to 425 degrees F with an oiled grill pan on the middle rack.

In pan with raised edges add the three tablespoons of oil, ginger, red pepper, salt, cayenne, a carrots. Mix them together well so the carrots are coated with all the spices. They go in thee oven for around 7 minutes on each side. Take out of the oven when done. (put to the side or refrigerate for tomorrow)

In a small mixing bowl mix together three Tablespoons oil, star anise, salt and the beet slices. The beet slices go on the grill pan. Turn them every 15 minutes until they are done (I turned them 3 or 4 times) (Put to the. side or refrigerate for tomorrow)

You should have room with your beets to also. do. the onions. The onion slices get coated with oil. on each side and sprinkled with smoked salt and pepper to taste. They go in the oven till caramelized on both sides. About 15 minutes on each side. (Put to the side or refrigerate for tomorrow)

Make the dressing. In a small bowl mix together the fish sauce, vinegar, date syrup, garlic, and lime juice and either use or refrigerate.

When ready assemble the salad with all the ingredients. Add a protein. if you like. Dress with the dressing and top with a little bit of a fresh herb.

Enjoy! It’s FORKING Delicious!