Asian Meatballs with Peppers & Fennel 8-19 Recipe

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This recipe for Asian Meatballs with Peppers & Fennel 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Pork

Ingredients:	Ingredients: 1½ lbs ground pork (or chicken) ½ yellow onion, small dice (1/2 cup) ½ small Japanese eggplant, peeled, finely chopped ¼ cup fresh parsley, chopped 1½ tbsp grated ginger 1 egg, slightly beaten ½ tsp kosher salt ¼ tsp black pepper 3 red bell peppers, thin strips 1½ bulbs fennel, stem removed, sliced thin (4 cups) ½ cup low sodium chicken broth 2 tbsp extra virgin olive oil

Directions:	Directions: 1. Heat oven to 375º 2. In a large bowl, combine ground meat, onion, eggplant, fresh parsley, grated ginger, egg, salt, and black pepper. With wet hands, form into 1½" round meatballs. Makes 20-24. (Can be made ahead up to this point and stored flat in a Ziploc bag for up to 2 days.) 3. Place bell pepper and fennel on the bottom of a baking dish and add meatballs on top. Pour broth and oil over meatballs and veggies. 4. Bake for about 20 minutes. (new, paleo)

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Asian Meatballs with Peppers & Fennel 8-19 Recipe

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Directions: