One of my “To Do’s” in my planner yesterday was to pin new recipes, which I did during my lunch break at work (because at least then I’m not making myself ridiculously hungry by pinning delicious food!). One of the recipes I came upon was for I Breathe I’m Hungry’s General Tso’s Meatballs, which immediately intrigued me because I fucking LOVE Chinese Food. And it’s one of my go-to cheat meals, and since I’m trying to avoid cheat meals right meow, it seemed like a perfect substitute. I had other plans for dinner, but as I was still at the grocery store at 8 o’clock last night, these made a much more time-friendly (read: me not murdering someone out of hanger) option.
Let me just tell you–these meatballs are BANGIN’.
They’re made with chicken and a lot other ingredients I had to purchase (rice wine vinegar, sesame oil, etc.), so I’ll definitely be making them again. Initially I was going to roast some broccoli to have with them, but then decided on cauli rice instead:
I was a little hesitant from the get-go because when I mixed up the ground chicken, almond flour, ginger, egg, and scallions, it was, well…disgusting. Goopy chicken all over my hands, and I was just worried they weren’t going to hold consistency. But they did! I fried them in Filipio Berio Extra Light Tasting Olive Oil for about 8 minutes per side to make sure they got that crunch Melissa talks about in her recipe post.
For the sauce, I had to make two edits:
- Our grocery store (Redner’s) only had gigantic bags of dried chiles, which I just couldn’t reason buying because I knew I wouldn’t use them all. So I got a can of chipotle chiles in Adobo sauce from the “mexican foods” aisle. Then they were drained and seeded and replaced the dried ones in the recipe.
- Because of this^, the total of the xantham gum in the recipe was upped by 1/4 tablespoon to accommodate for the extra water from having those chiles instead of dried ones, which worked out perfectly in terms of the sauce and it’s marvelous consistency.
Guys–the sauce in this recipe is fantastic. It was aromatic, had a perfect flavor profile, and the perfect kick of that classic General Tso’s heat. I loved the sauce on these so much, I’m tempted to make a double batch of the sauce next time I make the meatballs, so I can have more of a coated cauli rice dish! As always, Melissa, I just adore everything you do!
Any other interesting meatball recipes out there I should try? Please do tell!