On a rainy, run-of-the-mill or otherwise ho-hum day, I like to put together a bold, flavorful meal. These succulent, spicy meatballs get their unexpected kick from a full teaspoon of black pepper, fresh ginger and two minced cloves of garlic. They’re also great if anyone in your family is feeling under the weather, waking up taste buds and boasting the healing power of ginger and garlic. I love this recipe for how easy the meatballs are to make and clean up after (just one bowl and one sheet pan), and their versatility: they freeze well, and leftovers are great plain or dropped into broth for a steamy, hot lunch. For dinner, I like to serve them with rice noodles doctored up with sesame oil, a splash of rice wine vinegar, garlic salt and red pepper flakes, plus a green salad.
This meal can be made into a freezer meal (see “Make it a freezer meal” instructions below.) To make freezer meal prep easier, I suggest investing in baggy stands to hold your freezer bags upright while prepping, and reusable freezer bags to cut down on single use plastics.
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- Mixing bowl
- 1 tbsp fresh ginger, peeled and minced
- 2 cloves of garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp coconut aminos
- 1 tsp black pepper
- ½ tsp salt
- ½ cup gluten-free panko breadcrumbs (I like Ian's Gluten-Free Original Panko Breadcrumbs, which is one of the only options that does not contain eggs)
- 1 pound ground turkey or pork
- Heat oven to 425 degrees.
- In a large mixing bowl, combine all ingredients and gently mix until everything is distributed evenly.
- Form the mixture into 12 golf-ball-sized meatballs, placing them on a parchment-lined or lightly oiled baking sheet.
- Place sheet in oven and bake approximately 15 minutes or until a meat thermometer reads 165 degrees.
To make it a freezer meal:
- Follow steps 1-3 above, then place cookie sheet into freezer for 8 hours or until meatballs are frozen. Remove pan from freezer and transfer frozen meatballs into a freezer-safe bag (I love these silicone reusable ones), label and freeze up to three months. When you’re ready to serve them, thaw in the refrigerator, place on a parchment-lined or lightly oiled baking sheet and bake at 425 degrees approximately 15 minutes or until a meat thermometer reads 165 degrees.