Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

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YOU GUYS. This week is going down in history as the most crazy/adultish week I’ve ever lived through. Read on, folks. Read on.

My two little boys were sick from our trip to the Redwoods and finally got over the hump around Tuesday. They shared the love with me and I’m currently on day 4 of this sickness. My husband is two days behind me, based on his symptoms. And just today, Brooke got home from school feeling rotten. We all have the same bug, but all our bodies are reacting a little differently. It’s interesting?! Brooke is coughing. I am sneezing. Gordon is just clearing his throat a lot.

So there’s that whole thing going down in the background of the madness of Monday through Thursday I’m about to describe.

We bought a new house this week! That’s right, folks. Our small little starter house ain’t cutting it for us anymore. We sort of knew a bigger house would be on the horizon, but we didn’t realize we’d get here this quickly. I’ll do a more detailed post about our move and everything going down over the next few months. Suffice it to say, we’re surrounded by boxes. Oh, and did I mention we’re moving OUT OF STATE too?! Shocking, I know. I promise more details will come, but for now I’m too tired/too sinusy, so I’m keeping it cryptic. Mwahahahahahahacoughcoughcough.

Also this week? Eddie turned 3 months old and SLEPT THROUGH THE NIGHT TWICE. There is a God and he does love me. That little boy certainly picked a good week to let his mama sleep. It definitely helped me feel a little better; bless his sweet heart. Also, his dimples and double chin are killing me!! I just want to smooch him all over.

And then do you know what today is? BLAKE’S THIRD BIRTHDAY! So we are blowing our noses partying it up!  He’s requested a chocolate dump truck cake. I’m working the logistics out on that one. Perhaps if I think of a way to make it cool, I’ll do a post about it?! I MAKE NO PROMISES.

Well, no. That’s no fun. I will promise pictures and lots of them!

You’re welcome.

Other goings on of the week include but are not limited to: selling our house officially, selling one of our cars, becoming completely debt free, getting a big wave of ideas for the blog that involve lots of video {I’m sorry in advance} and buying my husband’s newest pride and joy: a Jeep. Wish I was kidding, ya’ll. He loves that thing like a fourth child.

You guys. This is like a tornado in my brain. Thank heavens we’re almost to Saturday. I need my pillow and some pancakes reeeeeeaaaaallll soon.

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Incase you were wondering, our lives are not dull.

Neither is our food, apparently, as you can see in exhibit A: Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa. This is why we’re all here in the first place. HUNGER. It’ll get you every time.

A few things about this recipe:

  1. It is beyond delicious. Gordon, Brooke and I licked our plates clean. The homemade teriyaki glaze is bomb. Blake wanted pizza. No surprise there.
  2. I made the meatballs completely from scratch and added kale to add a little nutrition. Feel free to buy just frozen beef or turkey meatballs. I won’t tell.
  3. This salsa is amazing on its own, on scrambled eggs, with tortilla chips or on these meatballs. I love the sweet, cold and creamy layer they add to this dish. It’s optional because the meatballs are truly delicious on their own, but I like everything together.
  4. I didn’t add this to the ingredients list, but serve these meatballs over brown rice to serve a larger crowd. Also: it catches all that yummy glaze from the meatballs so you don’t have to lick your plate clean. #winning

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So there you have it. My crazy life. One delicious recipe.

Sounds about right for Lauren’s Latest 🙂

Have a wonderful weekend, friends! And if you have a little extra sanity/healthy juju, send them my way!

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Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 tablespoons olive oil
  • 3/4 of a red onion, finely diced
  • 2 cups packed baby kale, roughly chopped
  • 4 cloves garlic, finely minced
  • 2 lbs. ground beef {I used 90/10}
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup plain breadcrumbs
  • salt & pepper, to taste {don’t be shy with the salt!}
  • 1 tablespoon olive oil
  • for the teriyaki glaze:
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons grated garlic
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup cold water
  • 2 teaspoons corn starch
  • 1/2 cup sweet chile sauce
  • 2 teaspoons sesame oil
  • for the salsa:
  • 3 small ripe mangoes, peeled and diced
  • 1/4 red onion, finely diced {left over from the meatballs}
  • 1 lime, juiced
  • 1/2 jalapeno, finely minced
  • 1/2 ripe Haas avocado, diced
  • 1/4 cup chopped cilantro
  • salt & pepper, to taste
  • Lime wedges, cilantro for garnish {optional}

Directions:

  1. For the meatballs- In a large nonstick skillet, heat olive oil over medium heat. Saute onion and kale in hot pan for 4 minutes or until onion starts to brown and kale wilts. Add in garlic and cook another minute until fragrant. Remove from heat and pour into a large bowl. Mix cooked veggies with ground beef, egg, milk, breadcrumbs, salt and pepper until well incorporated. Using a cookie scoop, portion meat mixture out into evenly sized meatballs. Roll in between your hands to create perfectly formed meatballs.
  2. In the same nonstick pan you cooked your veggies, add 1 tablespoon olive oil and heat over medium. Working in batches, brown meatballs on 2 sides. Spoon meatballs out of pan and onto a plate.
  3. For the glaze- While you are browning your meatballs, whisk all ingredients for teriyaki glaze together in a medium sized bowl.
  4. After meatballs are all browned, pour out any excess grease from the pan. Replace pan to heat and stir in the glaze. Whisk to pick up any brown bits off the bottom of the pan and bring to a simmer to thicken slightly. Pour meatballs back into pan and stir to coat in glaze. Cover and simmer gently for 10 minutes or until meatballs are cooked completely through.
  5. For the Salsa- While meatballs finish cooking, make the salsa. Prepare and toss all ingredients together, adjusting the seasonings to your preference.
  6. To serve, add meatballs overtop rice or quinoa {or plain}. Add as much salsa as desired and top with lime wedges and extra cilantro.
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  1. Hope you are all better soon. Thank you for the nice recipe.

    Reply
  2. I think you are #winning at this whole grown up thing!!! To keep your sense of humor and a finger hold on sanity with all that you have going on….. um yeah, you are rocking this! Thanks for bringing humor and yummy food into our lives! 🙂

    Reply
  3. WOW! I’d say that’s a busy week for sure! Hope you and the family get to feeling better! Happy birthday and 3 months to your boys! 🙂 Can’t wait to see the posts about your new home! Change is scary, but also exciting!

    Reply
  4. Hope and pray you all are doing better real soon I could tell you some crazy ill times with my family also like poo running down the legs and a lot of others I had 4 kids so I really fell for you my oldest 41 and her oldest is going to make her a grandma and me a greatgrandmother

    Reply
  5. Can’t wait to hear more!

    Reply