Eatdrink Waterloo & Wellington #5 February/March 2019

40 | February/March 2019
now my favourite cold weather food. It’s
filled with all the flavours of a stuffed pepper
but it’s easier to make and as a steamy bowl
of soup is far more comforting. I usually have
cooked rice in the fridge which means I can
make this dish in one pot, in under an hour
with pantry staples. Theoretically, this leaves
extra time for more exercise, another New
Years Resolution. Which I will do as soon as
I’ve read through this book a few more times.
And finished all the videos. I swear.
Yum & Yummer is a very well rounded book.
eatdrink.ca |@eatdrinkmag
It’s informative, entertaining and visually
appealing. Best of all, it shows you lots of
ways to put more healthy food on your plate,
keeping you satisfied enough to resist the high
calorie, low nutrition offerings left over from
the holidays. Which is not to say that this is
“diet” food, just better food. Who couldn’t use
more of that?
TRACY TURLIN is a freelance writer and dog groomer
in London. Reach her at tracyturlin@gmail.com
Recipes excerpted from Yum & Yummer: Ridiculously Tasty Recipes That’ll Blow
Your Mind, But Not Your Diet! (One Spoon Media Inc., 2017) by Greta Podleski,
reproduced by arrangement with the Publisher. All rights reserved.
Apricot, Sriracha & Ginger-Glazed Meatballs
As the saying goes, “These aren’t your mama’s
meatballs!” Nothing against mama, of course.
And I don’t believe that’s actually a saying.
Regardless, I created this sweet-heat, partymeatball
recipe specifically for Sriracha lovers.
You know, the folks who carry around mini
squeeze bottles of the trendy hot sauce on their
key chains? Make these when you wanna kick
things up a notch.
Preheat oven to 400ºF.
In a large bowl, combine ground chicken, bread crumbs,
onions, hoisin sauce, egg, garlic, gingerroot, sesame oil,
salt and pepper (using your hands works best). Form
mixture into bite-sized meatballs, about 1 1/2 inches in
diameter. Wetting your hands helps prevent the chicken
mixture from sticking to them. (Ground chicken and
turkey are kinda sticky!) You should end up with about 40
meatballs.
MEATBALLS
1 ½ lbs (680 g) lean ground chicken
½ cup dry unseasoned bread crumbs
¼ cup finely minced green onions (with white
parts)
2 tbsp hoisin sauce
1 egg
2 tsp minced garlic
1 tsp grated fresh gingerroot
1 tsp dark sesame oil
½ tsp each sea salt and freshly ground black
pepper
GLAZE
1 cup no-sugar-added apricot jam*
¼ cup reduced-sodium soy sauce
1 tbsp freshly squeezed lime juice
1 tbsp Sriracha hot sauce
2 tsp minced garlic
2 tsp grated fresh gingerroot
½ tsp dark sesame oil
Finely chopped green onions and toasted
sesame seeds for garnish (optional)
Place meatballs on a non-stick baking sheet. Bake in
preheated oven for 15 to 18 minutes or until cooked
through. Stir meatballs once, halfway through cooking
time, to brown sides.
While meatballs are cooking, prepare glaze. In a 10-inch,
deep, non-stick skillet, whisk together jam, soy sauce,
lime juice, Sriracha, garlic, gingerroot, and sesame oil.
Cook over medium-high heat until mixture is hot and
bubbly and jam has melted. Add cooked meatballs and
mix gently, ensuring every meatball is coated with sauce.
Garnish with green onions and sesame seeds, if using.
Serve hot.
Makes about 40 meatballs
Per meatball: 40 calories
1.5 g total fat (0.4 g saturated fat)
3.6 g protein
3.3 g carbohydrate (0 g fiber, 2.6 g sugars)
20 mg cholesterol
121 mg sodium
* I found three brands of no-sugar-added
apricot jam at my grocery store, including
the ubiquitous Smuckers.