You love healthy meals that you can prepare in advance. In this video, we’re going to make one of
my favorite meatball recipes – Japanese-inspired gyoza meatballs And I’m going to show you how to meal prep these juicy meatballs in advance so either a quick reheat or assemble, your meal is ready. My name is ChihYu Smith from I Heart Umami. Let’s get started! Combine peeled & deveined shrimp, salt, and water. Stir/mix – set aside for 5-10 minutes. This will remove the slimy texture of the
shrimp and keep it crunchy. If you are allergic to shellfish, skip this
ingredient. Add ground pork or chicken, chopped scallions or chive, finely minced shallots, bamboo shoots, shiitake, 1 lightly whisked egg white or olive oil, salt, coconut aminos that’s soy sauce substitute, toasted sesame oil, a small dash of white pepper, and arrowroot starch. Gently mix well until the filling is slightly
sticky Form about 18 meatballs and each weight around 1.5 oz per meatball Bake at 400F for 25-30 minutes. Flip them at half time. You can either freeze the raw meatballs and bake when you are ready OR bake them first and store in the freezer. For this video, I’m going to bake them first. In the meantime, lightly saute the riced cauliflower about 2 to 3 minutes with minced garlic, a dash of coconut aminos (that’s soy sauce
substitute), toasted sesame oil, and salt to taste. Keep the rice crunchy and not mushy. Set aside to cool. Add cauliflower rice, baked meatballs, vegetables of choice, drizzle with creamy ginger dressing and toasted sesame seeds, if using. Store them in the fridge for up to 3 days
or in the freezer for 2 months. You can find more information on my website about the freezer instructions and recommendations. I hope you enjoy this meal prep tutorial and it inspires you to prepare some healthy and delicious meals at home. If you like this video, please give me a thumbs-up and subscribe to my channel. And if you have any questions, leave a comment below. My name is ChihYu Smith from I Heart Umami. Thanks for watching.