FIERCE RECIPES:
Want to try some fierce flavors out for yourself? Try a couple of the recipes below! If you make them and post them on social media, be sure to tag Fierce Bites!
Pecan Pork Mint Meatballs
Ingredients:
- 2 Ibs ground pork
- 1 cup finely chopped pecans, toasted
- 2 large eggs
- ¼ cup whole milk
- 3 cloves garlic, minced
- ½ cup finely minced yellow onion
- ¼ cup fresh mint, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
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Preheat oven to 400°F
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Combine all meatball ingredients until just mixed.
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Portion into 32 equal meatballs (about 1½ inches).
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Place on a parchment-lined baking sheet.
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Bake 18–22 minutes or until the internal temperature reaches 160°F
Optional Add On:
Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- Salt and pepper to taste
Mini Radish, Quark & Jam Breakfast Sandwiches
Ingredients:
- 8 small slices brioche, sourdough, try any bread you love
- 1 cup quark cheese (or whole milk ricotta as a substitute)
- ¼ cup high-quality jam (sweet, is good, but so is spicy or savory)
- 8–10 small breakfast radishes, thinly sliced
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, chopped (optional)
- Salt
- Greens
Instructions:
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Lightly toast the slider buns until golden.
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In a small bowl, combine the quark with the chives, dill (if using), and a pinch of salt and pepper.
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Spread each bottom bun with approximately 2 tablespoons of the quark mixture.
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Add a thin layer (about 1 teaspoon) of jam over the quark.
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Top with several slices of fresh radish.
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Finish with microgreens if desired and drizzle lightly with maple if using.
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Place the top bun on each sandwich and serve immediately.
Tip:
- A peppery radish paired with creamy quark and sweet jam creates a balanced bite that is both refreshing and elegant for brunch.
- You can just eat radishes with butter. It’s good.
Vegan Chia-Pecan Mint "Meatballs"
Ingredients:
- 2 (15 oz) cans chickpeas, drained and rinsed
- ¾ cup toasted pecans, finely chopped
- 2 tbsp chia seeds + 6 tbsp water to bind
- ½ cup finely diced onion
- 3 cloves garlic, minced
- ¼ cup fresh mint, chopped
- 2 tbsp parsley
- 1 tsp smoked paprika, ½ tsp ground coriander
- 1 tsp kosher - salt,
- ½ tsp black pepper
Instructions:
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Mix the chia seeds and water; let stand for 10 minutes to form a gel.
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Pulse the chickpeas in a food processor until mostly combined with some texture remaining.
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Transfer to a bowl and mix in the remaining ingredients, including the chia gel.
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Chill the mixture for 20–30 minutes.
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Shape into 32 meatballs.
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Bake at 400°F for 25–30 minutes, turning once halfway through, until firm and lightly browned.
Optional Add On:
Yogurt Sauce
- 1 cup plain Greek yogurt or non-dairy equivalent
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- Salt and pepper to taste