Chicken Nori Ginger Meatballs with Asian Nori Pesto
Posted on February 17 2020
Ok, this is a delicious recipe. The chicken meatballs are super tasty but the star here is the Asian Nori Pesto. It isn’t exactly the most appetizing looking thing you will ever make but wow, it is amazing! It has a wonderful garlicky nutty flavor that is all kinds of savory goodness. Who knew seaweed’s flavor was so complex? This was by far my favorite recipe and would make a satisfying meal even without the meatballs. This would be great with shrimp too!
Chicken Nori Ginger meatballs with Asian Nori Pesto
- 1 lb Ground chicken or turkey
- 1 Seasnax Toasted Nori original flavor, finely minced with a sharp knife
- 2 tsp. Minced fresh ginger
- 2 tsp. Minced fresh garlic
- 2 Tbl. Minced fresh scallions
- 4 Small zucchini
- 3 Tbl. Extra virgin olive oil
- 1 tsp.
Sea Salt Pesto:
- 5 Sheets Seasnax raw nori
- ½ cup olive oil
- ¼ cup minced garlic
- 1 cup coconut cream
- 1 tsp. sea salt
Mix together all ingredients for the meatballs. Form into 2 oz balls and lay out on a parchment lined baking sheet. Bake at 375° for 10-12 minutes until cooked all the way through.
Soak the 5 sheets of nori in water to soften. Place all of the pesto ingredients into a food processor and blend until smooth. Add the puree to a small saucepan and bring to simmer over low heat. Simmer for 3-5 minutes to cook out the garlic.
Spiralize the zucchini. Heat the olive oil in a large saute pan and lightly saute the zoodles until just a little tender.
To serve, plate the zoodles, top with 2 meatballs and then a few spoonfuls of pesto.