Main Dish/Casserole

Sweet Orange Sriracha Meatballs

~ lindy

Orange Sriracha Meat Balls

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*2.5 pounds ground beef or ground turkey Meatballs **(frozen pre-made meatballs if desired)

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*Crock Pot and crock pot liner/bag for easy cleanup

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Homemade Meatballs

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*2.5 pounds Ground Beef or Ground Turkey

*3/4 cup Plain Bread Crumbs

*1/4 cup Milk

*1/8 cup Heavy Cream

*1/8 cup Dried Chopped Parsley

*1 tablespoon Grainy Mustard

*1/2 teaspoon Sea Salt or Kosher Salt

*1/4 teaspoon Red Pepper Flakes

*2 Eggs

*1 tablespoon Bottled Minced Garlic

*1 tablespoon Dry Minced Garlic

*(Extra Light Olive Oil for cooking Meatballs)

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In a large bowl combine the above meatball ingredients and mix together with your hands or a spoon as desired. Then wash your hands and now with wet hands roll 1-2 tablespoons of the meat mixture at a time, roll into a ball shape making about 25 large meatballs or 50 small meat balls. Place meat balls on a parchment covered baking sheet and place in the freezer for 10-15 minutes to help meatballs stay together.

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Heat a cast Iron Skillet on medium low heat with 3-4 Tablespoons Extra Light 0live Oil and cook the meatballs in batches being careful not to overcrowd the pan. Brown the meatballs on all sides about 7-10 minutes or until cooked through.
Place the cooked meatballs into a lined crock-pot on low and add the sauce. When heated through keep crock pot on warm until ready to serve.

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**Note: If using frozen meatballs reheat them in crock pot on low for 1-2 hours and then add Orange Sriracha Sauce.

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Orange Sriracha Sauce

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*1/4 Sriracha Hot Sauce

*9 ounces Orange Marmalade

*1/4 cup Brown Sugar

*1/4 cup Honey

*Orange Zest and Juice from 1 Orange, save some zest for garnish

*Grated Orange Peel,

*1/4 teaspoon dried minced Garlic

*1/4 teaspoon dried minced Onions

Pinch of Kosher Salt

Combine in a small bowl the above sauce ingredients and add to meat balls in crock pot on low until warmed through.

Enjoy!

Lindy

Grilled Vegetables Chicken Teriyaki Bowls

~ lindy

Grilled Vegetable Chicken Teriyaki Bowls

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I usually always have frozen chicken tenders on hand so this recipe is based on cooking frozen chicken.

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*8-10 Chicken Tenders, fresh or frozen (If using fresh chicken, cut into strips grill on a grill Pan) If frozen follow instructions below)

*2-3 tablespoons Extra Light Olive Oil, for grilling Pan more as needed for grilling Vegetables

*1-2 teaspoons Season Salt, like Deverle’s Seasoning

*1/8 teaspoon Red Pepper Flakes or to taste

*2-3 Medium zucchini’s, sliced and then slice again

*1 Red Bell Pepper, cut Large Chunks

*1 Yellow Bell Pepper, cut Large Chunks

*1 Orange Bell Pepper, cut Large Chunks

(You could also use 1 pound bag of Mini Sweet Bell Peppers red, yellow and orange which I used) cut into large chunks)

*Use 1 cup of the 16 ounce KC Masterpiece 30 minute Marinade Honey Teriyaki) more if desired

*Toasted Sesame Seeds, topping

*Green Onions, sliced for garnish

*Serve over cooked White or Brown Rice (Make according to your rice cooker or rice package)

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Frozen Chicken Instructions :

Cook the Chicken Tenders seasoned with season salt, and red pepper flakes on medium heat, in a Cast Iron pan or this time I used a Stainless Steel frying pan with lid because my chicken was frozen adding 2-3 tablespoons Olive Oil. (Cook chicken with lid on in the  frying pan, cook the chicken until it is no longer pink inside or until the internal temperature is 165*F.)

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After Chicken is cooked and browned cut into strips with scissors and then deglaze the pan.

Note: Allow the chicken to continue to cook only if browning of the chicken has not occurred with the lid off and when browning occurs deglaze the pan with 1/4 cup water, turn off heat. Set aside.

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Grill the vegetables on a cast iron grill pan, on medium heat, basted with olive oil, adding the vegetables in a single layer. Grill the vegetables in batches until all vegetables are grilled with grill lines 1-2 minutes on each side and then add grilled vegetables to the cooked or grilled chicken. Pour over the teriyaki marinade and heat together for 2 minutes and then serve over rice.

 


Enjoy!

Lindy