Asian Style Meatballs & Roasted Asparagus

A simple light asian inspired touch to tonight Sunday dinner 

Yummy meatballs and thin roasted aspagus is what's on the menu. 

Ingredients 

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

Medium bowl

1 tbsp olive oil ( optional - if not using a non-stick pan )

1 tsp butter ( optional - if not using a non-stick pan )

Liquid Mix

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

Small bowl

Whisk

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

Instructions

Preheat oven 350.

In a small bowl combine and whisk all the ingrediedients for the liquid mix. 

Set aside. 

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. 

Bon Apetit!