By Kristen Dittami, in-house chef for Tessemaes and Whole30 alumni
Chef Kristen from the Tessemae’s Kitchen checking in! This year will mark my third #JanuaryWhole30 with the Tessemae’s crew. Around this time of year my days are jam packed. I’m constantly in and out of the Tessemae’s Kitchen, traveling for work, and being Mom to my 4-year-old daughter, Natalie. But, no matter what, I always commit to Whole30’ing right along with you in January.
At this point I point I feel pretty confident claiming #Whole30Alumni status. (Do they give out badges for that yet?) While my schedule keeps me super busy, I have figured out The Secret: it’s all about the meal prep. It is the only reason I successfully make it through a Whole30.
My favorite make-ahead meal? Meatballs. My Ginger & Lemon Turkey Meatballs are versatile and packed with flavor. They can be thrown on top of a bed of spinach, cauliflower rice (see page 272 of The Whole30), or some zoodles. I make a double batch and freeze half of them for those days when I just don’t have time to cook a full meal. They can be cooked from frozen. The most miraculous part of all is that Natalie LOVES them!
If you try out this recipe, I’d love to see your creations. Be sure to share them with us on Instagram by tagging @tessemaes. And don’t miss our fantastic #JanuaryWhole30 giveaway at the end of this post.
Lemon and Ginger Meatballs
2 tablespoons Tessemae’s Cracked Pepper dressing
1 large egg
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon grated fresh ginger
kosher salt and freshly ground pepper
1 pound lean ground turkey
Salad, cauliflower rice, or zoodles, for serving
GRATE the zucchini very finely, on the smallest side of a box grater or using a micro plane. Grate 1 cup total.
IN a mixing bowl, stir together the zucchini, Tessemae’s Cracked Pepper, egg, garlic, cilantro, ginger, 1 teaspoon salt and 1⁄2 teaspoon pepper. Add the turkey and mix until combined.
HEAT your broiler to high and line a sheet pan with foil. Form the beef mixture into about 25 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs, and continue to broil until cooked through, about 5 minutes more.
Note: alternatively, you can cook the meatballs on the stove top. Heat 1 tablespoon of Tessemae’s Cracked Pepper in a large non stick or cast iron skillet. Cook the meatballs, turning occasionally, until cooked through, about 10 minutes.
- Serve meatballs on a bed of spring greens and cucumbers and dress with Tessemae’s Cracked Pepper. I love this for lunch!
- Toss zucchini noodles and meatballs in Tessemae’s Lemon Garlic and top with fresh herbs.
- Thinly slice the meatballs and serve in lettuce wraps with Tessemae’s Mayo and fresh veggies.
A Giveaway from Tessemae’s
Click here to enter to win a #JanuaryWhole30 Giveaway from Tessemae’s, including their delicious #Whole30Approved dressings, a Ninja Blender, a 7-piece Cuisinart Pan Set, Wusthof Knives, and a copy of The Whole30 Cookbook.
This post was sponsored by Tessemae’s