What you’ll need…
1 lb of ground turkey or chicken
1 Omega 3 egg
generous pinch of sea salt
3 cornichons or white cocktail onions, chopped small
1/2 stalk of celery, chopped small
1 tsp of chinese 5 spice
These are so super simple to make, and sooooo flavorful! Simply whisk the egg in a large bowl, add everything else and combine with your hands for about a minute. Get a medium-sized non-stick saucepan on medium heat, add 1 tsp of coconut oil, 1 tsp of toasted sesame oil, 1 good splash of fish sauce, a good splash of mirin, (japanese cooking wine), and a splash of rice vingear, cover, and go back to forming the meat into 1 oz balls, (about the size of a golf ball). By the time you’re done, the pan should be hot. Reduce the heat slightly to medium-low. Put about 8 – 10 meatballs into the pan, making sure they each have enough room to cook properly, cover, and let simmer. After about 2 minutes, gently turn the balls over with a spoon, cover again, and finish cooking another 2 minutes. Remove to a plate, and continue cooking the rest of the meatballs. You can store in containers with a drizzle of any left-over sauce. They should be moist and flavorful, and can be eaten on their own, on top of a salad, in soups, stirfries, or on type of rice!
