A simple light asian inspired touch to tonight Sunday dinner
Yummy meatballs and thin roasted aspagus is what's on the menu.
1 lb of ground chicken
2 tbsp Panko plain crumbs ( may want to add more)
1 large garlic clove minced
1/4 tsp black pepper
3 tbsp mustard greens chopped
2 tbsp flat Italian parsley chopped
1 green onion scallion chopped
1 medium onion chopped
1 tbsp fresh grated ginger
1 tbsp olive oil
1 tsp butter
Non-stick skillet or frying pan
1 tbsp olive oil ( optional - if not using a non-stick pan )
1 tsp butter ( optional - if not using a non-stick pan )
1/3 c light soy sauce
2 tbsp rice vinegar
1 tsp chili oil
1 tsp natural sugar crystal ( or sweetener of choice )
1 tsp chives chopped
1 lb of thin aspagus washed/ends trimmed
1/8 tsp garlic salt
1/8 tsp black pepper
1 tsp olive oil
Shallow baking dish
Serves 2 - 3
Preheat oven 350.
In a small bowl combine and whisk all the ingrediedients for the liquid mix.
In a medium bowl mix ground chicken,
onions, mustard greens, parsley, garlic, Panko, black pepper and liquid mix. Add more Panko if you see you need it. Sadly I couldn't because I ran out. This helps bond the ground meat better and won't fall apart.
In a non stick skillet over medium heat (add oil and butter if you are using a regular frying pan).
Spoon and shape the meatballs placing them into a non stick pan. Let them cook for about 3-4 minutes undisturbed. Add water so they steam further for another minute. Flip them over and do the same to all sides.
Meanwhile, place the aspagus on a shallow baking dish. Sprinkle garlic salt, black pepper and olive oil. Toss to coat evenly.
Bake for about 3-4 minutes.
Plate and Serve.