If you've been following along with these posts, (however many, or few, of you!) you probably have some questions about me. I imagine they're along the lines of:
Does this girl know the oven can be used for things other than baked goods? Will she ever eat anything other than breakfast? Oh, and is she aware of her strange obsession with peanut butter?
To all three questions: YES! Baking will always be my first love, and I'm really working on the peanut butter thing. Plus, I just really love breakfast.
Typically, I'm the baker and and Kristen is the chef. But don't let the sweet tooth fool you -- when I want to, I can cook up some mouth-watering meals to precede my delicious desserts.
That's where these spicy (but not too kickin') meatballs come in. I had some leftover ground pork from a soup I was making and had no idea what to do with it. Some quick googling led me to this pork meatball recipe from Cooking Light.
I adapted the recipe, replaced eggs with egg whites, and added some much needed heat
You can pair them with noodles like in the original recipe. Or, you can be like me and just eat a pile of them on their own, because they're just that good!
1/4 c dry breadcrumbs
1/4 c chopped white onion
1/3 c chopped cilantro
2 tablespoons low sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 1/2 red pepper flakes
1 tsp cayenne pepper
3 garlic cloves, minced
1 pound lean ground pork
1/4 c egg whites
1. Gently combine all ingredients in a large bowl until blended.
3. Cover the mixture and let it chill in the fridge for about half an hour.
4. The mixture should divide into about 25 small balls. Place them in a single layer on sprayed baking sheet.
5. Bake for about 20 minutes at 450 degrees, until browned.
Nutrition: 1 meatball = 56 calories
Carbs: 1g Fat: 4g Protein: 4g