Today I went skiing for a couple hours, by myself. I’ve been out perhaps a dozen times and today I felt my confidence soar! Two weeks ago I took an Intro to Parallel class, so I practiced more of what I learned. My speed is up and my turns are better. I’m still not super fast, but then again, I do want to maintain control.
Yes that’s me, and I don’t look very happy about going down this blue trail. But I did it anyway! 🙂
For dinner tonight, I’m trying these Saucy Asian Meatballs. I don’t know how paleo Hoisin sauce is, but I did use the expensive Gluten-free Tamari in place of the soy sauce. I found the recipe on Gimmesomeoven’s website.
- 2 lbs. ground pork or ground beef
- 2 tsp. sesame oil
- 1 cup Panko or breadcrumbs (I used flax instead of breadcrumbs)
- 1/2 tsp. ground ginger
- 2 eggs
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.