Add grape jelly, chili sauce and cayenne pepper in a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. You can also add these directly on top of the meatballs in the slow cooker for a more speedy process.
Place meatballs in a slow cooker and top with grape jelly mixture. (For less mess use a crock pot liner).
Cook on Low for 3 to 4 hours.
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1/2 teaspoon ground black pepper (or white pepper)
FOR THE SWEET SOY SAUCE:
1/4 cup soy sauce
1/4 cup chicken broth
2 tablespoons brown sugar
1 teaspoon sesame oil
1/2 tablespoon flour (or cornstarch)
MAKE THE MEATBALLS:
In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper. Mix well until uniform in consistency.
Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
Cook the meatballs in the air fryer or oven.
In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
MAKE THE SWEET SOY SAUCE:
In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached.
Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.
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2 1/2 cup cauliflower rice (pre-riced or using a food processor)
2 cups broccoli florets
1/2 tsp sea salt, divided
2 tsp coconut aminos
For the sauce
1/2 cup coconut aminos
2 tsp honey (omit for Whole30)
2 tbsp fresh orange juice
1 tsp arrowroot starch
1/2 tsp sea salt
1/4 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
For the meatballs
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
Once cooked, remove the meatballs from the oven and allow to cool slightly.
Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).
For the vegetables
Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.
Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.
For the sauce
Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.
To assemble the meal prep bowls
Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!
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First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced.
Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.
Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.
In order to enjoy optimum flavor and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
This recipe is perfect for making in large batches and freezing to use at a later date.
This condensed recipe was first found on Realfood.Tesco.com. Thank you for sharing!