2 tablespoons vegetable or peanut oil (we used peanut oil)
1 ¼ pound thinly sliced pork or chicken cutlets, or 1 ½ pounds ground pork or chicken (we used ground chicken*)
¼ pound oyster, baby white, or shiitake mushrooms, chopped or thinly sliced (we went with shiitake mushrooms and thinly sliced them before chopping them up)
1 bunch scallions, chopped or thinly sliced (we sliced ours)
4 cloves garlic, chopped
one (1 ½-inch) piece ginger, cut into thin matchsticks or finely chopped (we chopped up our ginger)
2 tablespoons creamy peanut butter
½ cup unsweetened apple juice or chicken stock (we used chicken stock)
¼ cup tamari sauce
A few dashes hot pepper sauce (we used sriracha)
1 small head iceberg lettuce, core removed and head quartered
Using a food processor just your knife and arm strength, cut up the peanuts until they look finely chopped.
Take a large-sized skillet out and pour your choice of oil in. The original recipe talks about tilting the pan twice or so at this point but really we think that was their way of trying to tell the reader to make sure the oil coats the inside of the skillet. Once you’ve swirled the oil around, turn up the heat to high and wait for the oil to get hot. Once the oil’s hot, throw your pork or chicken in and cook it for 5 minutes, or however long it takes for the meat to look browned, seasoning the meat with the pepper while it cooks. Next thing to do is toss in the mushrooms, scallions, garlic, and ginger, tossing or stirring all the ingredients around constantly for 2 minutes. After those two minutes pass, move everything in the skillet off to the side or edges so that you can plop the peanut butter down in the center, allowing it to melt. Using a whisk preferably or a fork if you don’t have a whisk, stir in the stock or apple juice, tamari, and your choice of hot sauce to the peanut butter, adding the peanuts to the skillet afterwards. Stir everything in the skillet together at this point, combining the sauce with the skillet mixture.
Take the mixture out of the skillet and place it either in a group serving bowl or into individual bowls so everybody knows they’re getting equal portions. Serve the lettuce cups/wedges alongside the mixture and when you’re ready to eat, simply spoon however much of the mixture you’d like into each lettuce wedge and enjoy !
*We didn’t realize until we got home that the brand of ground chicken we bought adds up to 1% vinegar and rosemary extract. Hopefully it didn’t affect the end results flavor.
This was a tasty dish that was fun to eat. It had a little saltiness from the tamari and chicken stock, a savory taste from the chopped peanuts as well as the peanut butter, and a faint heat at the end of the bite from the hot sauce. Great thing about this serving style was that everyone else can enjoy a mild heat while you can spread some more hot sauce onto your own portion before chowing down to up the heat level for yourself. The crunch from the lettuce and chopped peanuts was a nice contrast to the rest of the textures in the meal. It was also a pleasant surprise that you really do feel full after eating this dish, no side dishes necessary.
1 box frozen spinach, thawed and water pressed out
¼ cup finely diced yellow onion
1 clove garlic, minced
1 Tbsp. Dijon mustard
1 tsp. fresh lemon zest
¾ tsp. salt (used Kosher salt)
½ tsp. fresh cracked black pepper
½ tsp. crushed red pepper flakes
½ tsp. ground coriander
¼ tsp. freshly grated nutmeg (we used pre-ground nutmeg)
½ cup Panko bread crumbs
½ cup grated Parmesan cheese (we used Parmigiano Reggiano)
1 large egg
3 Tbsp. whole milk
For the soup:
2 Tbsp. olive oil (we used extra-virgin olive oil)
¼ cup finely diced onion
1 clove garlic, sliced
6 cups good chicken broth (we used Swanson 33% Less Sodium)
1 dried bay leaf
2-3 Tbsp. fresh lemon juice (we used 3 Tbsp.)
2 cups cooked white or brown rice (we used brown rice)
Fresh parsley and shaved Parmesan cheese, for serving (didn’t use*)
Move the rack into the upper third of your oven (we used the second shelf from the top) and preheat the oven to 375 degrees F. afterwards. Take a baking sheet out and line it with aluminum foil (we sprayed the foil with cooking spray), setting the lined baking sheet off to the side for now.
Now for making the meatballs. Take a large mixing bowl out and mix the following ingredients together in it just long enough for it to be combined: ground chicken, the thawed and pressed spinach, onion, garlic, mustard, lemon zest, salt, peppers, coriander, nutmeg, breadcrumbs, and cheese. In a separate small-sized bowl, whisk together the egg and milk. Pour the egg mixture over the chicken mixture and blend everything together using your hands. Make sure that the spinach is broken up and everything’s equally distributed throughout. Use a cookie scoop (we didn’t) to get a heaping tablespoon of the meat mixture and place it on the lined baking sheet.
Make sure the meatballs are spaced about 1-inch apart on the baking sheet and stick the sheet in the oven for 20 minutes or until the meatballs are fully cooked. You should end up with around 30 meatballs (we got 32).
While the meatballs are cooking, start making the broth. Get a large pot out and pour in the two tablespoons of olive oil, setting the heat to medium. Once the oil’s hot, toss the onions in and cook them for 6 minutes or until they’re translucent and softened, stirring continuously. Add in the sliced garlic and let it cook for 2 minutes, stirring constantly (move on sooner if the garlic looks like it’s going to get burnt). Now add in the chicken stock (we think they meant chicken broth), bay leaf and the lemon juice. Bring the soup to a simmer.
Add the cooked meatballs into the broth, letting the broth continue to simmer for an additional 10 minutes.
For each serving, spoon a small amount of rice into the bottom of the bowl and ladle in the broth and meatballs. Sprinkle some parsley and cheese over the food and enjoy !
*We tried the recipe without these components and it still tasted fantastic !
If you love the flavor of lemons, you’ll love this dish. The meatballs are good on their own and while you can taste a little bit of lemon in them as well as a little bit of heat, it wasn’t as strong a flavor as we though it would be. The broth though, that really brings the bright, lemon-y flavor though and the rice add substance to the dish, helping you feel fuller.
¼ cup chicken broth (we used reduced-sodium chicken broth)
1 teaspoon Thai red curry paste
2 teaspoons brown sugar (we used light brown sugar)
2 teaspoons lime juice
1 tablespoon cornstarch
2 tablespoons cold water
Take a large mixing bowl out and add the following ingredients to it, making sure they’re thoroughly mixed together: ground chicken, green onions, garlic, toasted sesame oil, fish sauce, and mirin. Take the meat mixture and produce meatballs that are roughly 1 ½-inches in diameter.
Take a 4 ½-quart slow cooker out and leave it off to the side for now. Take a large skillet out and pour the canola oil into it, setting the heat for medium-high. Once the oil’s hot, add the meatballs to the skillet, searing the meatballs on all sides. Transfer the seared meatballs to the slow cooker, followed by the coconut milk, chicken both, curry paste and sugar*. Put the lid on the slow cooker and let it cook on HIGH for 3 ½ to 4 hours. After those 3 ½ to 4 hours have passed, stir in the lime juice.
Mix the cornstarch and water together in a small bowl until it looks smooth. Stir in additional water** if you need to so that the slurry (the cornstarch/water mixture) has a heavy cream consistency. Stir the slurry into the sauce in the slow cooker and let the dish cook without the lid on for an additional 10 to 15 minutes or however long it takes for the sauce to get a little thicker and evenly coat the meatballs.
*We actually mixed the coconut milk, chicken broth, curry paste and sugar together before pouring it into the slow cooker.
**When we mixed the original amount of cornstarch and water together, it actually seemed thinner than heavy cream so we mixed in an additional teaspoon of cornstarch and called it good there.