Sunday, June 7, 2015

Asian Meatballs and Stuffed Sweet Potatoes

A few days ago, I signed up with Thrive Market online to receive their emails. I then received a free online cookbook, The Thrive Communal Table, a compilation of Paleo experts' recipes. (Check this site if you're interested)---

The recipes look so delicious. I made these Asian meatballs and twice baked sweet potatoes tonight. My first thought was that I can't wait to make these for Billie when he gets home! Amazing flavors. 

Asian Meatballs 
Yields 28-36 (serving ~7 people. Or serving me. For 7 days.)

8 Medium shitake mushrooms, minced 
3/4 Cup minced sweet potato
2 T Minced cilantro
2 pounds ground beef
1.5 T fish sauce 
2 T tomato paste 
Salt and pepper 
2 T coconut oil, melted 

Line a baking sheet with foil and preheat oven to 375°. 

Combine the mushrooms, sweet potato, and cilantro together in a large bowl. Add the ground beef, fish sauce, and tomato paste, season with salt and pepper. Combine the ingredients. 

Brush the coconut oil on the foil lined baking sheet. Use your hand to roll out three dozen meatballs, around 1.5 inches in diameter.

 Bake for 15 to 20 minutes rotating the tray at the midpoint to ensure even cooking. 

Rosemary Citrus Twice Baked Sweet Potatoes 
Serves 6

6 medium sweet potatoes
4 T room temperature ghee, grass fed butter, or coconut oil 
4 ounces coconut milk 
Zest of 1 orange (I used a little juice as well) 
1 T fresh or dried rosemary
1/2 tsp thyme 
1/2 tsp salt 
1/2 tsp pepper  

Preheat oven to 375. Wash and dry sweet potatoes and bake sweet potatoes on a baking sheet and bake until soft, about one hour. 

Remove from oven and let cool slightly. Cut potatoes in half lengthwise. Scoop out the inside's into a large mixing bowl. 

Place the skins back on the tray. Add remaining ingredients to the bowl with sweet potatoes and mix well with forks. 

Place an equal amount of filling into each sweet potato skin. Bake for 10 minutes, then set the oven to broil until a nice, brown crust forms on the sweet potatoes, 2–3 minutes. Remove from oven and serve! 
*** to make this a bit simpler, I baked the sweet potatoes wrapped in aluminum foil. Then I cut them in half lengthwise, scooped out the middles into the bowl, and discarded the crust. Not too worried about presentation for just me! ;) 

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