I was roped into encouraged to join a 21-day meat and veggies diet challenge with my brother and his friend, and decided it was a good opportunity for me to take another stab at planning menus on the weekend for the coming week. Of course, this week hasn’t come together as planned, but I did manage to make some AH-mayzing meatballs that were on my list tonight.

My mom’s meatballs always tasted like ground beef and the color brown. I think she may have added a powdered brown gravy mix to her ground beef and rice. Now, I’m not saying they were bad! Just, maybe not very creative. So, here’s my take…

Meatball Ingredients
1 lb ground pork
1 lb ground beef
1 jalapeno, seeds removed and finely chopped
2 eggs, beaten
2 tsp sesame oil
2 cloves of garlic, crushed and minced
1/4 c chopped green onions
2 Tbsp garlic powder
1 Tbsp curry powder
2 tsp allspice
1 tsp salt
1 tsp sriracha
2 Tbsp canola oil

Sauce Ingredients (originally found here)
2 tsp sesame oil
4 garlic cloves, crushed and minced
1/2 c seasoned rice vinegar
4 tsp sriracha
4 Tbsp honey
2 Tbsp fish sauce

In a large bowl, mix meatball ingredients together well until the ingredients are evenly distributed through the meat. Put canola oil in a large skillet and heat. Roll meatball mixture into 2-inch balls and place in single layer in the pan. Cover and cook on medium heat until browned. Drain off grease and turn meatballs to cook the other side.

While meatballs are cooking, whisk sauce ingredients together in a small bowl and set aside.

You can serve the meatballs with a small bowl of sauce on the side for dipping, or if your family likes spicy dishes, go ahead and pour it over the meatballs before serving. The meatballs would be great with other sauce options as well, so experiment with BBQ, homemade tomato sauce, or sweet and sour flavors.

I served ours with a bok choy and fennel slaw…

Slaw Ingredients
2 c. bok choy, sliced/chopped thin
1/2 c. fennel bulb, sliced thin
1 shallot or 1/2 c. small white onion, sliced thin
2 Tblsp. seasoned rice vinegar
2 Tblsp. sweet white wine
1/4 c. mayonnaise
1/2 tsp. black pepper

Whisk together liquids, mayonnaise and black pepper and toss with vegetables in a small bowl. Done! The slaw can be made ahead of time and chilled to create a lovely cool bite that compliments the spicy meatballs. Personalize the recipe by adding granny smith apple and carrots, or use cabbage instead of fennel.

Hope you enjoy this easy-to-make meal. How would you change it up to suit your family?