Asian Meatballs with Pea Pods

I try to find time to cook healthy meals.  Mixing my sense of historical cooking, my love of ethnic foods, and the need and want to eat healthier, I challenge myself to create new recipes.  Some will have a historical slant and others will have more international flair; this particular recipe is Asian influenced.  It is low carb and low-fat and has plenty of protein, fruit and vegetable servings.  I hope you like it as much as I do.

Asian Style Chicken Meatballs

Asian Style Chicken Meatballs

1 lb of ground chicken
1/2 cup of pineapple, minced
2 tbsp fresh ginger, grated
1 egg
1/2 tsp Chinese five spice powder
2 tbsp of soy sauce

Combine all off the ingredients in a non-metal bowl and blend well.

Grab a heaping tablespoon of mixture and place on a greased cookie sheet. Continue until mixture is gone. Bake for 20 minutes at 350 degrees.

While the meatballs are cooking gather the rest
of the ingredients:

2 tbsp toasted sesame oil
2 cups snap pea pods
Optional: 1 cup red peppers, sliced thin or more pineapple in 1/2 inch cubes

Once the meatballs are done, heat up a skillet and add the oil. Once hot, add the meatballs and vegetables together and continue cooking until the vegetables are el dente (bright green, not overcooked).


About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
This entry was posted in Dairy Free, Gluten Free, recipe and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *