So it has been over two months since my last vacation… Which naturally means I have travel fever! My friends and co-workers are currently traveling in or are going to: Japan, India, Thailand and the Philippines. Notice a trend? This has had me craving Asian food!
One of the wonderful things about food (and wine!) is that it has a ability to transport you to a different place, even if you are actually stuck in a snow globe in Colorado. One benefit of living in my tiny apartment is that the aromas of the food easily fill my house.
This was my first time using chia seeds in meatballs. As you know, Ben is allergic to eggs, but I had always just used bread crumbs and not tried to actually replace the eggs. Boy was I making a mistake- the chia made these the most TENDER meatballs I have EVER had, egg or no egg! I chose to still add breadcrumbs to my meatballs, but you could definitely omit them for a gluten-free option.
I love how all the fresh vegetables and herbs look in the mixture! Who would have known that these meatballs were packed full of healthy veggies and detoxifying ingredients like ginger?! Any leftovers also make a great Thai-Style meatball sub!
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Serving Size: 1/4 lb