Lemongrass Chicken Kale Meatballs

I'm back to work today, after spending the last five days in Colorado! We flew out last week for a dear friend's wedding in Salida, which is the neighboring town to Buena Vista, where I lived each summer and one winter for about ten years. It was so much fun to visit old friends and places dear to my heart, and to show Marc a place that had such an impact on my life. I never thought I'd consider moving back to Colorado, but after spending time down in BV and Salida, it seriously crossed my mind. Small town CO living is pretty darn fun, especially when so many of my people are right there.

After the wedding (which was wonderful and VERY wet and so so much fun), we drove up to Fort Collins to visit Marc's brother. We spent a few days resting/recovering/eating/catching up before flying home last night! Not a bad vacation at all!

Now we're back and gearing up for a very busy next few months of blog projects, book projects, work travel, (hopefully) fun travel, and more. THIS YEAR IS PACKED! I realized this last weekend, while catching up with friends who I haven't seen in two years, that I've been saying the same thing for a while: "I'm still trying to find balance." It's true, but I've been saying that for a while now, and have done literally nothing to achieve it (in fact, I'm just taking on more and more projects and activities and work). The problem is: I like them all. I don't want to say no to them (I do say "no" to things I'm not interested in). I want to go climbing and running and do yoga and hike and attend fun pdx food events every single day, but I also have two full-time jobs, a house and garden to care for, relationships to tend to, etc.

I keep thinking things will "settle down" eventually, but I'm realizing it's going to require a deliberate effort to actually achieve that. How? I'm not sure, but at least I'm figuring out that I need to try something. If I could just figure out how to survive on 4 hours of sleep, this would be so much easier! (but seriously: I need like 9, so ... that options is out.)

How do you guys find balance between doing all the things you want to do (and have to do)? Do I just have to suck it up and stop doing some of the things I love? Maybe that's why small town Colorado life appeals to me right now: it'd be a bit simpler. I'd get to do all the things I love! Maybe that's just a "grass is greener" situation, when in fact I'd still pack my schedule to the brim.

How about these lemongrass chicken meatballs? I made these back when we did Whole30 in March, and loved putting them on salads, or eating them with various vegetables! They're pure chicken, but would also be really great with half pork. I wanted to get as much veg into them as I could, so I ground up kale super fine and mixed it in — also an easy way to sneak your kids (or other non-veggie-loving humans) some green vegetables!

Have a wonderful rest of your week! I'll be back next week with a delicious sprouted lentil recipe — my newest obsession!

Lemongrass Chicken Kale Meatballs

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings 1x

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Description

These healthy meatballs are packed with nutrients from kale and Asian-inspired flavors from lemongrass, garlic, and ginger. These meatballs are baked, but you could cook them on the stovetop if you prefer. Serve with a side of potatoes and more vegetables!

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Ingredients

Scale 1x2x3x

• 1 oz fresh ginger
• 1 oz fresh lemongrass
• 2 garlic cloves
• 1 Tbsp lime juice
• 2 oz green onion
• ¼ cup packed cilantro leaves
• ½ cup packed chopped kale
• 1 Tbsp toasted sesame oil
• 1 lb ground chicken
• 1 egg
• ½ tsp each salt & pepper

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Instructions

1. In a food processor, combine the ginger, lemongrass, garlic, lime juice, green onion, cilantro, kale, and toasted sesame oil. Pulse until there are no large pieces, but not so it’s completely smooth. There should be small, but distinct, pieces visible.
2. Combine the chopped mixture with the ground chicken, egg, salt, and pepper. Use your hands to gently combine everything evenly.
3. Use a cookie scoop, or measuring scoop, to evenly divide the meat into small (⅛ cup) balls. Arrange on a baking sheet, and bake at 400F for 16-20 minutes (this will depend on their size). To make sure they’re done, break one open — you should not see any pink.
4. Serve hot with a side of potatoes and vegetables!

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