This is such a fun recipe! I would double(or triple) it, as this makes about 18, and freeze the extra!
Ingredients:
- ½ lb. shrimp, peeled and deveined Substitute another 1/2 lb of meat if allergic
- 4 oz. fresh shiitake
- 3-4 bulbs of organic scallions, finely chopped
- 2.5 oz. organic shallots, finely chopped
- ½ cup bamboo shoots, minced
- ½ lb. organic ground chicken or turkey (can use a food processor here)
- 1 tbsp organic olive oil
- 1 tsp Redmond’s Real salt
- 2 tbsp organic coconut aminos
- 2 tsp toasted sesame oil
- ¼ tsp white pepper
- 1 tbsp arrowroot starch
- 1 lb. jasmine rice, cooked
Instructions:
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Preheat the oven to 400F.
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In a bowl combine shrimp with ½ tsp salt and 1 ¼ cup water. Stir well and set it aside for 5-10 minutes, to remove the sliminess and keep it crunchy. Dump the water and rinse the shrimp a few times then finely mince.
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In the meantime, finely chop shiitake, scallions, shallots, and bamboo shoots.
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In a large mixing bowl, combine all ingredients from shrimp to arrowroot starch. Stir the mixture for about 2 minutes until sticky.
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Line a large sheet pan with parchment. Lightly grease your palm with olive oil. Form about 18 meatballs.
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To bake from fresh, Bake at 400F for 15 minutes then flip the meatballs. Cook another 5 min.
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To assemble: Divide rice with 4-5 cooked meatballs in each lunch container.
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Enjoy!
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