Ingredients: 

• ½ lb. shrimp, peeled and deveined. Substitute another 1/2 lb of meat if allergic
• 4 oz. fresh organic 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 organic sesame oil
• ¼ tsp organic white pepper
• 1 tbsp arrowroot starch
• 1 lb. organic jasmine rice, cooked

Instructions:

• Preheat the oven to 400F.
• 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.
• In the meantime, finely chop shiitake, scallions, shallots, and bamboo shoots.
• In a large mixing bowl, combine all ingredients from shrimp to arrowroot starch. Stir the mixture for about 2 minutes until sticky.
• Line a large sheet pan with parchment. Lightly grease your palm with olive oil. Form about 18 meatballs.
• To bake from fresh, Bake at 400F for 15 minutes then flip the meatballs. Cook another 5 min.
• To assemble: Divide rice with 4-5 cooked meatballs in each lunch container.
• Enjoy!