Kitchen Adventures || A 2-for-1 deal!

Can someone please tell me HOW it is already Wednesday again?? The days are going so quickly… but I actually don’t mind flying through these ridiculously hot ones in hopes of a few cooler temperatures. Anyhoo – On with with recipes! I actually have 2 for you today because I love them together so much that I won’t make one without the other. This is also a great combo because you get some nice textures along with the dichotomy of the warm meatballs and the cold salad. I suppose you could eat the meatballs cold, but… I might judge you for that. 😉

As you can see, presented by my lovely assistant, this is another Tim approved, portable & healthy meal that will keep you happy though the week! As always, if you make it, let me know how you like it!

Honey Sriracha Meatballs

For the meatballs:

2 lb. lean ground turkey
1 cup whole wheat panko breadcrumbs
2 eggs
¼ cup green onions, chopped
½ tsp. garlic powder
½ tsp. salt
½ tsp. black pepper

For the glaze:

¼ cup Sriracha
3 Tbsp reduced-sodium soy sauce (or coconut aminos)
3 Tbsp rice vinegar
4 Tbsp honey (add more to taste)
1 Tbsp grated fresh ginger
3 cloves garlic, minced
½ tsp. toasted sesame oil

Get that oven going at 375 degrees. Mix all of the meatball ingredients in a large bowl and mix until well combined. Roll the mixture into appx. 1.5 inch balls and place on a greased baking sheet. I usually get around 25 meatballs out of this.

Bake for 20-25 minutes or until browned and cooked through.

While your meatballs are in the oven, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs. These keep really well throughout the week and reheat well too. Optional: You can also add some fresh green onions and sesame seeds when serving for a little extra!

 

MOROCCAN CHICKPEA QUINOA POWER SALAD

POWER SALAD:

1 ½ cups cooked quinoa (or ½ cup uncooked)
1 cup matchstick carrots
4 scallions, thinly sliced
1 (15 ounce) can of chickpeas, rinsed and drained
⅓ cup chopped dates
⅓ cup golden raisins
¼ cup chopped pistachios
¼ cup flat leaf parsley, chopped

HONEY-LEMON DRESSING:

½ teaspoon cumin powder
1/3 cup olive oil
2 tablespoons lemon juice (to taste)
1 tablespoon honey (maple syrup or brown sugar for vegans)
½ teaspoon salt
⅛ teaspoon chili powder

Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.

Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!

I serve this with the salad cold and the meatballs reheated and tossed on top!