Grilled Asian Meatballs & Veggie Pocket
Servings Prep Time
2servings 30minutes
Cook Time
20minutes
Servings Prep Time
2servings 30minutes
Cook Time
20minutes
Ingredients
Asian Meatballs
  • 1/4cup ghee
  • 1lbs organic ground beef
  • 1/2 oniondiced
  • 1 garlic clovediced
  • 1/2tsp Chinese Five Spice
  • 1tsp fresh gingergrated
  • 1Tsp coconut amino soy
  • 1tsp himalayan salt
  • 1/4tsp ground pepper
  • 1/2tsp ground chilior to taste
  • 1/2tsp chili flakesor to taste
Veggie Pockets
  • green beanscleaned & trimmed
  • Carrot stickscleaned sliced into sticks
  • 1Tbsp smokey baconoptional
  • 6 fresh mushroomscleaned and sliced
  • 1/2each red, yellow, green Bell peppercleaned and sliced
  • 1/2medium zucchinicleaned sliced in sticks
  • 1tsp toasted sesame seedsoptional: for thickening
  • himalayan salt
  • fresh round pepper
  • olive oil
  • 1Tbsp Spicy Tangy Orange SauceRecipe below
Spicy Tangy Orange Sauce
  • beef brothleft over from sealing meat balls
  • 1 orangejuiced & strained or 1/2 cup orange juice
  • 1/4cup coconut amino soy
  • 1tsp honey
  • 1tsp fresh gingergrated
  • 1 red chili pepperde-seeded sliced in rings
  • dash Chinese Five Spice
  • himalayan salt
  • fresh ground pepper
Instructions
Asian Meatballs
  1. Heat the grill to medium high while you prep the veggies and make the meatballs. I’ve made two separate veggie pockets. One takes 10 minutes the other 20 minutes and the meat balls take 20 minutes. Be sure to flip all the pockets half way through their cooking time.
  2. Mix all the ingredients for the meatballs in a medium bowl. Roll into personal size meat balls (about 12). Heat the ghee on high. Fry the meatballs in the hot ghee just to sear them. Set seared meatballs on a paper towel to drain.
  3. Once they are all fried set aside or store in the fridge until ready to grill. Strain the remaining ghee and broth that is left in the frying pan. Reserve this broth to make the spicy tangy orange sauce
Veggie Pockets
  1. I made a pocket for my mushrooms, peppers and zucchini since they’ll only need 10 minutes on the grill (5/5). Sprinkle this pocket with a bit of olive oil. Don’t seal it up yet! Be sure to add a Tbsp of the spicy tangy orange sauce over this pocket.
  2. The other pocket I used carrots and green beans with bacon. They take 20 minutes. Add a dash of Himalayan salt and fresh ground pepper. Don’t forget to double the foil on each pocket so they don’t leak when you flip them.
Spicy Tangy Orange Sauce
  1. In a frying pan place all the ingredients except the red chili pepper. Heat on low until well blended.
  2. Drizzle a bit of the sauce over the zucchini, mushroom and bell pepper pocket. Sprinkle with toasted sesame seeds if using. Make sure when you seal the ends they are tight so the juice doesn’t leak on the grill.
  3. I figured out how to get all the seeds out of hot red chilis without touching them and burning the heck out of my eyes. I usually freeze my chilis this way I always have them on hand. I snip off the end that was attached to the vine and roll it back and forth between my thumb and pointer finger over the sink until all the seeds fall out. Then I slice in circles. BUT still use the skin of the orange with some soap to make sure all the red chili is removed.
  4. Slice the chili and add to the remaining sauce. Serve it warm along side your grilled veggies and Asian Meatballs. We like this dish with cauliflower!
Recipe Notes

TIP:¬†You can also use an Italian twist with Italian seasonings and steam your zucchini noodles for 5 minutes in a foil pocket with sundries tomatoes and tossed in Italian seasoning sprinkled with olive oil. The ideas are endless, let me know what your favorite Grill Pocket is and I’ll share it on my site!