Monday Night Live – 2 Chicken Marinades and Easy Stuffed Meatballs

On Monday Night Live on my Facebook page I made 2 Chicken Marinades and Easy Stuffed Meatballs.

Marinades are a fabulous method to infuse meat, tenderize it and create some amazing flavour combinations. 

Marinades need to coat the meat for a minimum of 30 minutes and up to overnight in the refridgerator. Place meat and marinade in a sealed container or freezer bag, and flip meat half way through the time you have to marinate. I almost always make my marinades and freeze ahead with the meat. This allows the meat to marinate while freezing, then marinate more as they thaw out. Freeze flat on one side, and when thawing in fridge, place with opposite side facing up.

Get the recipes and view the video below.

Best Chicken Marinade

This marinade can be used on chicken for an hour or overnight, or prepped ahead and frozen in a bag with the chicken and it will marinate as it thaws.

  • 4 Chicken Breast ((or 4-6 Thighs))
  • 1/3 Cup Worcestershire Sauce
  • 1/3 Cup Soy Sauce
  • 1 Tbsp Molasses ((maple syrup is a good substitution))
  • 1/3 Cup Olive Oil
  • 1/4 Cup White Wine Vinegar ((apple cider vinegar works too))
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Thyme
  • 1/2 tsp Basil
  • 2 tsp Parsley
  • 1 Tbsp Oregano
  1. Combine all ingredients and pour in a freezer bag, or container to marinate. 

  2. Refrigerate for 1 to 8 hours to marinate. Or freeze and thaw the night before you wish to cook.

  3. Grill or bake chicken based on weight and cut of meat.

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Lemon Greek Chicken Marinade is one that I love for grilling.  Serve with a Greek Quinoa, or Tomatoes, Feta, Olives and Cucumber salad.

Lemon Greek Chicken Marinade

This is an easy marinade that delivers a light and fresh flavour to the chicken. Use as a marinade to sit for hours to infuse the meat, or assemble in a freezer bag and freeze, to thaw and use later.

  • 4 Chicken Breast ((or 4-6 thighs))
  • 3 Tbsp Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Olive Oil
  • 2 Garlic Cloves (minced) (Optional)
  • 1 1/2 Tbsp Greek Seasoning
  1. Combine all ingredients and pour in a freezer bag, or container to marinate. 

  2. Refrigerate for 1 to 8 hours to marinate. Or freeze and thaw the night before you wish to cook.

  3. Grill or bake chicken based on weight and cut of meat.

Easy Meatballs 

We love making our own meatballs, and I often make 2-4 lbs worth at a time and freeze them. I always cook them after making them, but you can freeze them raw (in a cookie sheet, until frozen then place in a freezer container). Because we are following a Keto lifestyle, we do not add carbs to this recipe. But you could add bread crumbs or roled oats to these to make the meat go further.

Easy Stuffed Meat Balls

We started making cheese stuffed meatballs when we wanted to add more fat for our keto style of eating. You can use various kinds of cheese to stuff the meatballs. I use whatever we have on hand, havarti, mozzerella, marble, etc...

  • 1 lb Ground Beef ((ground pork or chicken works as well))
  • 2 Tbsp Steak Spice, The Keg
  • 24 cubes Cheese ((approx 2-3 cm cubes))
  1. Combine the ground meat completely with the seasoning.

  2. Scoop meat with a spoon to help keep the meatballs the same size. Cup the meat in your hand and add the cheese to the center. 

  3. Fold over meat and roll each ball to smooth in your hands. Watch video to see how I do this. 

  4. Bake at 375 for 20-25 minutes.

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