Lemongrass Ginger Shiitake Meatballs
Ingredients
- 9 oz Quinioa Cooked
- 6 Small Shiitake mushroom tops diced
- 7.5 oz Sticky rice
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper fresh ground
- 12 oz orange marmalade
- 2 Tbs. ketchup
- 3 drops Ginger essential oil The kind that can be ingested.
- 1 drop Lemongrass essential oil The kind that can be ingested.
Instructions
- Preheat oven to 350 degrees.
- In large bowl mix quinoa, mushroom tops, sticky rice, garlic powder, cumin, sea salt, and black pepper.
- Form into small meatballs and place onto a greased cookie sheet.
- Bake for 35-40 minutes. Turn meatballs over half-way through the baking time.
- Make sauce in last 5 minutes meatballs are in the oven. Method for sauce: In medium sized pan place orange marmalade and ketchup. Whisk lightly until marmalade and ketchup mix together.
- Take sauce off the heat add 3 drops ginger essential oil and 1 drop of Lemongrass essential oil.
- Spoon sauce over hot meatballs.
Notes
If you wish to have crispier meatballs, take meatballs directly from oven and fry in olive oil. If you try to fry them first, they will fall apart. I did not fry these as I wanted to keep them as a healthier option.
Make sauce during the last 5 minutes you are baking or frying the meatballs. The less time the essential oils sit in the heat, the better.
Tried this recipe?Let us know how it was!