11.10.2013

Thai Meatball Salad with Spicy Peanut Dressing (and This Week's Eats 11.10.13)

After I got back from my trip to Chicago, we kind of played it by ear with our meals, planning ones that utilized mostly what we had on hand.  And, yes, doing a bit of takeout.  Sometimes, a great recipe comes from digging through the fridge and freezer.  I had frozen some leftover Thai meatballs from my adaptation of this recipe (which I've changed a bit, see below) and coupled it with a bit of this recipe for Thai crunch salad.  It was a big hit.





Thai Meatball Salad with Spicy Peanut Dressing

Ingredients
For the meatballs:
4 cremini mushrooms, finely chopped
1 lb. ground turkey 
2 tsp. minced ginger
2 tsp. Thai green curry paste, or more to taste
2 Tbsp. Asian fish sauce 
1 tsp. sugar
1 egg, lightly beaten
1/3 c. green onions, white and green parts finely chopped

1 clove garlic, minced
1/3 c. panko crumbs
1/4 c. chopped cilantro
salt to taste

For the salad:
4 cups chopped romaine (or any salad blend, slaw mix, etc.)
1 cup prepared shredded carrots
1 red or yellow bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
1/2 cup sugar snap peas
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro



For the dressing:
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and grated
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

Preheat oven to 425°F.
In a large mixing bowl, combine all of the meatball ingredients. Using your clean hands, bring everything together until the ingredients are well distributed.
Form the meat mixture into small meatballs, approximately 1 inch in diameter, and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper.
Bake at 425 for 18 minutes.
While the meatballs are baking, combine the remaining salad ingredients in a large bowl and whisk together dressing ingredients. Divide between two individual serving plates, and top each salad with 5-6 meatballs.


This week:
  • Monday - Pizza
  • Tuesday - Chicken Hoisin Rice Bowls (new recipe from Cookin' Canuck)
  • Wednesday - Gnocchi Soup with Turkey Sausage, Roasted Red Peppers and Spinach
  • Thursday - Aidells Chicken Sausages and Sweet Potato Crisps (an old How Sweet It Is recipe)
  • Friday - Carne Asada Fajitas (we use the pre-marinated skirt steak, salsa, guac, tortillas, etc. from Trader Joe's)
  • Saturday - Spaghetti with Ground Turkey (basically Arrabbiata with ground turkey instead of sausage)
  • Sunday - White Chicken Chili (a favorite Pioneer Woman recipe that we've changed up a bit with chicken breasts and the slow cooker - will post on that next week!)
I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyersbe sure to check out all the great weekly menus!

4 comments:

  1. Those meatballs sound so delicious!! White chicken chili sounds good, too. It's funny how the week that I can't meal plan (due to traveling) I'm itching to do so!!

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  2. A crock pot white chicken chili? That sounds great, I'll be looking forward to that recipe! The chicken hoisin rice bowls also sound amazing. I love getting recipe ideas from you!!

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  4. Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!UpdateLand

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