Meatball Monday

I know, I know, it's supposed to be Meatless Monday, but come on meatballs sound good, don't they? Both recipes I want to share today are meatball-centric, but contrary to the heavy meatballs you might be envisioning, I'm going to share some healthy, tasty meatballs that are well worth making! I love this time of year, finding beautiful green veggies and treats at the farmers markets it's such a welcome sight after the chilly winter evenings. Both of the recipes I'm going to share capitalize on the great produce available right now, the first has a slightly less than traditional pesto made with mustard greens.

Mustard greens are terrific for you they are packed with anti-oxidants and vitamins, some evidence even suggests a diet rich in mustard greens prevent arthritis, osteoporosis, iron deficiency anemia and protects from cardiovascular diseases, asthma and colon and prostate cancers.

Mustard Green Pesto with Chicken/Turkey Meatballs

1 lb Mild Turkey Breakfast Sausage
1 lb Chicken-Apple Sausage*
1 1/2 Tbsp Rubbed Sage
1 Tsp Salt
1 Tsp Black Pepper
1 Cup Apple Cider, reduced down to 1/4 cup to create a syrup
2 Lg Bunches Baby Mustard Greens
5 Cloves Garlic
1/4 Cup Olive Oil
1/3 Cup Pecan Pieces, Toasted
1 Tbsp Cider Vinegar
1 Tsp Salt
1/2 Cup Pine Nuts, Toasted
3 Tbsp Grated Parmesean Cheese
1 Red Bell Pepper

1. Fold bulk sausages together wtih 1 tsp salt, 1 tsp pepper, rubbed sage and reduced cider. Do not over work the mixture, shape into balls and place in a greased 13 x 9 pan. Bake at 400 F for 25 minutes.

2. While the meatballs are baking, blend the mustard greens, garlic, olive oil, cider vinegar, 1 tsp salt, pine nuts, pecans and grated parmesean.

3. Slice bell peppers, leave raw. Toss meatballs, pesto and bell peppers together and serve, top with extra cheese if desired.

*Recipe to follow soon

Korean Chicken Meatballs with Rice Noodles & Veggie Stir-fry

1 lb Ground Chicken
2 Tbsp Brown Sugar
5 Cloves Minced Garlic
2 Tbsp Hoisin Sauce
2 Tbsp Canola Oil
3 Tbsp Soy Sauce
1/2 Cup Fresh Chopped Cilantro
1/4 Cup Panko Bread Crumbs
2 Tsp Fresh Peeled, Minced Ginger
1/4 Cup Thinly Sliced Red Onion
1 Cup Red Bell Pepper, Thinly Sliced
1 Cup Sugar Snap Peas, Thinly Sliced
1/2 Cup Thinly Sliced Green Onions
8oz Uncooked, Wide Rice Noodles
1 Tbsp Dark Sesame Oil
1 Tbsp Sweet Soy Sauce

1. Mix brown sugar, garlic, hoisin sauce, soy sauce, bread crumbs and cilantro together. Gently fold into chicken, being careful not to overwork the meat. Roll into balls and place in a greased oven-save dish, bake 25 minutes at 400F.

2. Cook noodles according to package directions, drain and rinse under cool water. Heat canola oil in a large nonstick skillet over medium-high heat.

3. Add bell pepper, pease, red onion and cook 5 minutes, stirring occasionally. Turn off heat, ad sweet soy and dark sesame oil, noodles and meatballs, toss gently.