Chicken Meatballs with Asian Vegetables

20160210_234758715_iOSGuess what.  Dinner was a hit and sometimes in my high-maintenance blended family what ends up being a hit totally surprises me.  So I wanted to hurry up and post it before someone in my family changed their mind and said it was “ok” instead of “really good”!!!  Tonight’s dinner was really simple!  I had purchased from Shoprite in Clinton’s produce department a HUGE container of pre-cut Asian veggies.  It was $13.00 and probably twice the cost of what I’d have spent had I purchased everything separately for me to wash and cut up but I’ve been BUSY peeps really really BUSY!!!  Does anyone else think that we pretty much are killing ourselves so that our children can have absolutely perfect lives?  Anywho.  Pre-cut veggies are sometimes a cheaper and HEALTHIER alternative than going out to eat.  I may have spent $13.00 on just those pre-cut veggies but guess what-going out to dinner at decent place would cost anywhere from $15-$30 PER MEAL and could very well have a lot more sodium than I’m looking for!  Additionally-because I had those pre-cut veggies ready to go-I made a healthy choice for my family tonight.  I was THIS CLOSE to having Jim bring home a pizza!  But because I know it’s important to keep us out of the fat gain cycle I resisted that urge and opted for these easy veggies!  Protein was easy too-I had leftover chicken meatballs already in the fridge from the other day.  And they were awesome!  Chicken meatballs are actually a pretty delicious and lean alternative to beef meatballs.  I found a really neat posting  that features JUST meatball recipes.  It was a gold mine for me because I frequently cook with ground chicken, turkey and beef and was looking for some inspiration!  I follow The TLS Lifestyle but do frequently find culinary inspiration from some Paleo bloggers that I follow.  This posting I found was just SO KEY for me!!!  I chose a recipe (original here) that had some jalapeno and chili flavors because my original intention had been to serve with shredded lettuce and diced tomatoes and guacamole.   Turns out that adding these to the sauted asian veggies worked really well also!  It is not something I’d have ever looked to do intentionally, but hey-it WORKED.  And I managed to feed my family in under 15 minutes!

Chicken Meatballs with Asian Vegetables

Chicken Meatballs with Asian Vegetables


  • 2 pounds ground chicken
  • 2 eggs
  • 2 tablespoons tomato paste
  • 1/3 cup onion, chopped
  • One jalapeño pepper, chopped
  • 1/4 cup fresh parsley, chopped
  • Few fresh basil leaves, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Giant Container of pre-cut Asian Veggies (or chop your own Bok Choy, Savoy Cabbage, mushrooms, broccoli, carrots)


  1. Mix the first 10 ingredients together in a large bowl. Press together firmly to combine thoroughly. Roll medium sized meatballs. Place on a cookie sheet or in a baking dish. I used a cookie sheet. Bake for 20-25 minutes at 375 F. You will need to check one to be sure it's done. Check it after 20 minutes because you don't want them to be too dry but you may need to go the full 25 minutes.
  2. Separately, heat two tablespoons of ghee or coconut oil in a large saute pan. Add your veggies. Lightly salt. Saute until softened but not soggy. Toss the meatballs in the vegetables and serve! Easy Breezy!
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