Stir Fry Meatballs (Whole 30)

Recently, I have started thinking about doing a podcast related to A Solitary Feast. It would not only cover topics related to small batch cooking and baking, it would include food, cooking and baking topics in general. I started brain storming potential topics this morning and , while I got fairly good start on potential pod cast topics, I thought I would ask you what food related topics you might like to see covered in a pod cast. If you have any ideas please leave them in the comments so I can add them to my list.

This pod cast idea is only in the very early stages of development. I have to be sure this is something I would want to do enough to keep at it because, unlike blogging, there is equipment I need to buy and a whole new skill set I need to learn. My friend, Steph, started a pod cast a while back and is helping me avoid some of the problems she had starting hers. It is fun to thinking about new things to add to the blog.

Stir Fry Meatballs

Adapted from the Castaway Kitchen

1 lb ground pork

1/2 cup shredded broccoli

1/2 cup shredded carrot

1 1/2 green onions, mince

1 tsp garlic powder

1 tsp kosher salt

1 tsp dried parsley

1 tsp ground ginger

1/2 tsp onion powder

1/2 tsp ground cumin

1/8 tsp Chinese 5 spice powder

1 TBS coconut aminos

1 TBS almond flour

1 tsp sesame seeds


1 TBS coconut aminos

1 TBS spicy brown mustard

1 TBS cold bone broth

1 1/2 tsp rice wine vinegar

1/2 tsp fish sauce

1/2 tsp toasted sesame oil

Preheat oven to 350 degrees. In a medium bowl, combine ground pork, vegetables, garlic powder, salt, dried parsley, ginger, onion powder, cumin, Chinese 5 spice powder, coconut aminos and almond flour.

Shape into 12 meatballs and place on a sheet pan. Sprinkle with sesame seeds. Bake 30 to 40 minutes until golden brown.

While the meatballs are cooking make the sauce, mix the coconut aminos, spicy brown mustard, bone broth, rice wine vinegar, fish sauce and toasted sesame oil in a small bowl. Mix well. Serve with the meatballs as a dipping sauce.

Air Fryer Won Ton Meatballs

Sometimes it takes a good friend to point out the obvious. A few days ago I was complaining about the limited choices I have for lunch now that I am working from home because I don’t own a microwave. I can hear you all gasping but I hardly ever used it. It was taking up valuable kitchen real estate I would rather use for other things, like my air fryer, that I use all the time. When mine quit working, I never replaced it and until now never missed it.

My friend, Ess, said “why don’t you reheat things in your air fryer?” How come it took me 5 1/2 months of owning an air fryer to think of that?

Wonton Meatballs

From the Air Fryer Revolution cookbook

1 pound ground pork

2 large eggs

1/4 cup chopped green onion, white and green parts

1 TBS fresh minced ginger

3 cloves garlic, minced

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp salt

1 tsp black pepper

1/4 cup chopped fresh cilantro or parsley, optional

In a large bowl, combine the pork, egg, cilantro, green onions, ginger, garlic, soy sauce, oyster sauce, salt and pepper. Use your hands to completely mix the ingredients into the meat, about 2- 3 minutes.

For the meat mixture into 12 balls. Place the balls in a single layer in the air fryer basket. Set the air fryer at 350 degrees for 10 minutes. Serve.

Air Fryer Merguez Meatballs (Whole 30)

Lately, my cooking is looking alot like an episode of the competitive cooking show, Chopped. I am grabbing a bunch of random stuff from my fridge and freezer and trying to turn it into a meal.

This morning, I all I found in the fridge was ground chicken and some random vegetables and salad greens because I haven’t been to the grocery store in almost two weeks.

The meatballs are a simple recipe from one of my favorite cookbooks, Everyday Air Fryer by Urvashi Pitre. Beware! This recipe packs a little punch. It was a little surprising when I bit into the first meatball.

African Merguez Meatballs

Adapted From the Everyday Air Fryer Cookbook

1/2 lb ground chicken

1 clove garlic, finely chopped

1/2 tsp Hungarian paprika

1/2 tsp kosher salt

1/2 tsp ground cumin

1/4 tsp black pepper

1/4 tsp ground fennel

1/4 tsp ground coriander

1/4 tsp cayenne pepper

1/8 tsp ground allspice

In a medium bowl, gently mix the chicken, garlic, paprika, salt, cumin, black pepper, fennel, coriander, cayenne and allspice. Mix until all the ingredients are well mixed but don’t over mix. Let stand 30 minutes at room temperature or,cover and store overnight in the fridge.

When ready to cook, form the mixture into 8 meatballs. Put them in the air fryer basket in a single layer. Set the air fryer for 400 degrees for 10 minutes, turning the meatballs halfway through the cooking time.

Cranberry Orange Meatballs

I am starting to stock up on cranberries so I will have some during the off season. It isn’t unusual to have 12 plus pounds of cranberries in my freezer by New year’s day. It also isn’t unusual for to be completely out of my stockpile by August.

Orignally, these meatballs were used as an appetizer but I made them a little bigger so the could serve as a main meal over noodles or a baked potato with a salad.

Cranberry Orange Meatballs

3/4 cup chili sauce

3/4 cup cranberry sauce

2 TBS orange juice

1 lb ground beef

4 TBS bread crumbs

1 tsp basil

1/2 tsp thyme

1/2 tsp oregano

In a small bowl, combine the chili; sauce, cranberry sauce and orange juice, mix well and set aside. In a medium bowl, combine ground beef, bread crumbs, basil, thyme and oregano, mix well. Using 2 tablespoons of the ground beef mixture, form into meatballs and place in a 2 quart baking dish. Pour the cranberry mixture ovet the top and bake for 60 minutes.

Note: To make enough cranberry sauce for this recipe place 1 cup fresh or frozen cranberries, 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to boil; reduce the heat to a simmer Simmer for 10 minutes until the berries burst and the sauce starts to thicken.

Not My Mom’s Porcupine Meat Balls (Instant Pot Recipe)

In the Netflix documentary, Ugly Delicious, Chef David Chang talks about how, sometimes, we love a food not because it is the best but because we have a history with it. Chef Chang was talking about his love for Dominoes Pizza. For me, I am talking about my mom’s porcupine meatballs. I loved them when I was a kid and they are still one of my favorites as an adult.

For those of you not familiar with porcupine meatballs, you take a pound of ground beef, a couple of handfuls of instant rice and roll them into balls. Then you combine a can of condensed tomato soup and a can of water, pour the mixture over the top of the meatballs and cook through. That’s it. Simple, easy, with memories of me trying to stab my brother with a fork to keep him from getting the last meatball. Gourmet? not even close but it doesn’t have to be to be my favorite.

Even though my mom’s porcupine meatballs will always be my favorite, I am always up for trying someone else’s interpretation. When I saw the recipe for porcupine meatballs in the Instant Pot Fast & Easy Cookbook, I knew it was going to go on my menu plan immediately.

While this isn’t my mom’s recipe it is still a great porcupine meatball recipe. The meatballs are great even without the sauce. With the sauce the meatballs are awesome.

Not My Mom's Porcupine Meatballs

From Instant  Pot Fast & Easy

1 lb ground beef
1 large egg, slightly beaten
1/2 cup finely chopped onions
1/3 cup arborio rice
1/4 cup finely chopped parsley
Salt and pepper, to taste

1 (14.5 ounce) can diced tomatoes with their juices
1 cup water
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/4 tsp cloves
Salt and pepper, to taste

In a medium bowl, combine the ground beef, egg, onion, rice, parsley, salt and pepper.  Mix until combined. Shape into 8 to 10 meatballs. Place meatballs in a single layer in the pressure cooker.

In a small bowl, combine the tomatoes and their juices, water, oregano, cinnamon, paprika, cloves and salt and pepper to taste. Mix well. Pour over the meatballs.

Cover. Lock the lid and cook on high pressure for 15 minutes with a natural release.