Shallot and Cilantro Chili Crisp Meatballs

Bring meatballs to the next level by adding shallots, fresh garlic, gourmet soy sauce and chili crisp, and local cilantro! Who knew they could be so fancy?? Or how easy it is to “get gourmet” on a weeknight?

INGREDIENTS

Meatballs:

• 1 pound lean ground protein of choice from the YBFS Ground Bundle

• ½ cup cilantro, chopped

• 2 teaspoon fresh garlic minced

• 2 tablespoons minced shallot

• ½ teaspoon powdered ginger

• 2 teaspoon CinSoy Soy Sauce

• 1 teaspoon Salt Sisters Gourmet 4-Blend Peppercorn (ground)

• 1 teaspoon CinSoy Chili Crisp 

Sauce:

• ¼ cup Cinsoy Soy sauce

• 1 teaspoon cornstarch

• 1 tablespoon freshly squeezed juice from an orange

• 1 teaspoon CinSoy Chili Crisp 

• 1 teaspoon fresh garlic minced

• 1 teaspoon powdered ginger

Garnish options:

• Shaved watermelon radish, cut into matchsticks (Wayward Seed)

• Crushed roasted peanuts

• Sesame seeds

INSTRUCTIONS

• Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper (not wax!)

• Combine ingredients for meatballs in a large bowl, using hands to incorporate

• Shape mixture into 12 meatballs, approximately 1.5 ounces each. A smaller ice cream scoop works well for this! 

• Place meatballs equidistant on your lined baking sheet, and bake for 15 minutes. Turkey and chicken should always be cooked to at least 165 degrees for safety! 

• While baking, combine Cinsoy Soy Sauce and cornstarch in a medium saucepan. Once incorporated, whisk in orange juice, CinSoy Chili Crisp, garlic and ginger. 

• Continue whisking over medium heat until your sauce thickens to the desired consistency. This should take 4-6 minutes. 

• Transfer meatballs to your saucepan once they have finished cooking and toss in sauce.

• Sprinkle crunchy garnishes on top for added texture, and enjoy! Serve with rice and sautéed greens of choice.