Asian Meatballs

Last fall I had the most perfect baby girl. My wonderful mother came to stay and help for a week after I had her. When she left I had a clean house, a freezer full of meals, and pantry full of cookies. She also left a big bag of homemade frozen meatballs. At first I questioned when we would eat that much spaghetti and meatballs? But they turned out to be our favorite fast meal! It was a quick easy protein to throw on a salad, throw on a glaze and have mini meatloaf, eat as a lettuce wrap, or to put over some zoodles or spaghetti squash. They are now a stable in my freezer. Each time I make meatballs I try to add different spices and veggies to change them up. These "Asian" meatballs are our favorite right now.

Add 1 pound ground beef (I prefer ground chuck, that way you know which cut of meat you are getting) and 1 pound of ground turkey or chicken to a large bowl.

Add to the bowl 1-2 teaspoon of fresh ginger *(depending on how much you like ginger), 1 lightly beaten egg, 1 carrot (peeled and grated), 2 chopped green onions, and 3 tablespoons of soy sauce (or Braggs Aminos or coconut aminos if you are avoiding soy).

Stir to combine and add 1 teaspoon of garlic salt.


Form into golf ball sized rounds and place on a metal cookie sheet.

Bake at 350 for 25-30 minutes

Serve on the side of your favorite veggies, in a salad, in a lettuce wrap, the possibilities are endless!

Our favorite is on top of cauliflower fried rice, drizzled with thai peanut sauce and served in romain lettuce hearts - delicious.

To freeze: place them on a plate or pan so they are not touching. Freeze for an hour and then transfer to a freezer ziplock bag.

*Tip: keep fresh ginger in the freezer. That way you always have it on hand and it is really easy to grate frozen.

Asian Meatballs

makes 30 meatballs

1 pound ground beef
1 pound ground turkey or chicken
1 carrot peeled and grated 
2 green onions chopped (white and greens)
1-2 teaspoons fresh grated ginger
1 egg lightly beaten
3 Tablespoons Soy Sauce or Coconut Aminos
1 teaspoon of garlic salt

Add the ground meats to a large bowl. Add all remaining ingredients and stir to combine well. Form into golf ball sized rounds and place on a metal cookie sheet. Bake at 350 for 25-30 minutes.