Looking for inspiration for your next meal? Here are six ways the Force of Nature team is cooking with our new Teriyaki Style and Ancestral Blend Chicken Meatballs.

Each recipe is intentionally flexible: enough direction to get you started, with plenty of room to make it your own.

1. Texas Pecan Pesto Spaghetti Squash with Chicken Ancestral Meatballs

Meatball of Choice: Chicken Ancestral Blend Meatballs
Contributed by: Griff

What you’ll need

• 1 package Force of Nature Chicken Ancestral Blend Meatballs
• 2 medium spaghetti squash
• Extra-virgin olive oil
• Sea salt and freshly cracked black pepper
• Parmesan and fresh basil, for finishing
• Texas bird’s eye chiles, optional

For the Texas pecan pesto

• 3 packed cups fresh basil leaves
• 1/2 cup Texas pecans
• 1/2 cup freshly grated Parmesan
• 2 garlic cloves
• 1/2–3/4 cup extra-virgin olive oil
• Sea salt and freshly cracked black pepper
• A squeeze of lemon, optional

How to make it

1. Heat the oven to 425°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a sheet pan. Roast for 35–45 minutes, until a fork easily pierces the skin but the strands still have a little bite.
3. Meanwhile, add the basil, pecans, Parmesan, garlic, salt, and pepper to a food processor. Pulse until finely chopped, then slowly stream in the olive oil until the pesto reaches your preferred consistency. Add lemon, if desired, and adjust the seasoning.
4. Heat a cast-iron skillet over medium heat with a drizzle of olive oil. Add the meatballs and cook for 4–5 minutes, turning occasionally, until hot and browned.
5. Use a fork to pull the squash into strands. Arrange it on a platter, spoon over the pesto, and add the meatballs. Finish with Parmesan, basil, and a drizzle of olive oil. Add bird’s eye chiles to the grown-up portions, if using, they are small but mighty.

2. Chicken Teriyaki Meatball Bibimbap with Crispy Rice

Meatball of Choice: Chicken Teriyaki Style Meatballs
Contributed by: Eric

What you’ll need

For the crispy rice

• 3 cups cooked short-grain or jasmine rice, preferably day-old
• 2 tablespoons avocado oil or ghee
• Fine sea salt

For the meatballs

• 1 package Force of Nature Chicken Teriyaki Style Meatballs
• 1 teaspoon toasted sesame oil, optional

For the spicy mayo

• 1/4 cup mayonnaise
• 1–2 tablespoons sriracha
• 1 teaspoon toasted sesame oil
• 1 teaspoon coconut aminos

To finish

• 2–3 scallions, thinly sliced
• 1/4 cup panko breadcrumbs
• Avocado oil, for toasting
• 1 teaspoon toasted sesame seeds
• Shredded carrots, sautéed spinach, sliced cucumber, or a jammy or fried egg, optional

How to make it

1. Stir together the mayonnaise, sriracha, sesame oil, and coconut aminos. Set aside.
2. Heat the avocado oil or ghee in a large skillet over medium-high heat. Press the rice into an even layer, season with salt, and cook undisturbed for 4–5 minutes, until a deep golden crust forms. Break it into craggy pieces and divide among bowls.
3. Add the meatballs to the same skillet and cook, turning occasionally, until browned and heated to 165°F. Finish with sesame oil, if using.
4. In a small pan, toast the panko with a drizzle of avocado oil until golden.
5. Build each bowl with crispy rice, meatballs, and any vegetables you like. Drizzle with spicy mayo and finish with scallions, toasted panko, sesame seeds, and an egg, if using.

3. Homemade Chicken Paitan Ramen

Meatball of Choice: Chicken Teriyaki Style Meatballs
Contributed by: Sophie

What you’ll need

• 1 Force of Nature whole chicken
• 1 leek
• 1 onion
• 1 carrot
• Garlic and fresh ginger
• Kombu
• Dried shiitake mushrooms
• Force of Nature Chicken Teriyaki Style Meatballs
• Ramen noodles
• Soy-marinated jammy eggs
• Corn kernels
• Butter
• White or yellow miso
• Dried wakame, rehydrated
• Scallions, thinly sliced

How to make it

1. Pressure-cook the whole chicken with enough water to cover until the chicken is completely tender and the broth is rich. Carefully remove any bones that have not fully softened. Blend the broth and softened chicken solids, then strain it thoroughly through a fine-mesh sieve until silky.
2. Return the broth to the pot and steep it with the leek, onion, carrot, garlic, ginger, kombu, and shiitakes. Strain and season to taste.
3. Mix the corn with softened butter and a little miso. Spoon the mixture into small portions and freeze until firm.
4. Heat the meatballs according to the package directions and cook the ramen noodles.
5. Divide the noodles and broth among bowls. Top with the meatballs, jammy eggs, wakame, scallions, and a frozen corn-butter puck, which will melt into the hot broth.

4. Chicken Ancestral Meatball Bruschetta Toast

Meatball of Choice: Chicken Ancestral Blend Meatballs
Contributed by: Kira

What you’ll need

• 1 package Force of Nature Chicken Ancestral Blend Meatballs
• 4 thick slices sourdough bread
• 2 cups diced fresh tomatoes
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, finely chopped
• 1–2 teaspoons balsamic vinegar, plus more for finishing
• Sea salt and freshly cracked black pepper
• 1/2 lemon
• 1/4 cup thinly sliced fresh basil, plus more for finishing
• Freshly grated Parmesan

How to make it

1. Heat the oven to 375°F. Arrange the meatballs on a sheet pan and bake for about 15 minutes, until browned and heated to 165°F.
2. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the tomatoes and a splash of balsamic vinegar. Cook gently for 1–2 minutes, until the tomatoes are warmed and slightly softened but still fresh and vibrant. Season with salt and pepper.
4. Toast the sourdough until crisp around the edges. Spoon the tomato mixture over each slice, then squeeze a little lemon juice over the top and sprinkle with basil.
5. Halve the meatballs and arrange them on the toast. Finish with grated Parmesan, lemon zest, more basil, and a final drizzle of balsamic vinegar and olive oil.

5. Whipped Cottage Cheese Pasta with Chicken Ancestral Meatballs

Meatball of Choice: Chicken Ancestral Blend Meatballs
Contributed by: Jake

What you’ll need

• 1 package Force of Nature Chicken Ancestral Blend Meatballs
• 12 ounces pasta
• 1 cup full-fat cottage cheese
• 1/2 cup freshly grated Parmesan, plus more for finishing
• 1 small garlic clove
• 1 tablespoon extra-virgin olive oil, plus more for finishing
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Sea salt and freshly cracked black pepper
• 1/2–1 cup reserved pasta water
• Fresh basil or parsley, for finishing
• Crushed red pepper flakes, optional

How to make it

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
2. Meanwhile, add the cottage cheese, Parmesan, garlic, olive oil, lemon zest, lemon juice, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
3. Heat the meatballs according to the package directions, until browned and heated to 165°F. Halve them, if desired.
4. Return the drained pasta to the pot off the heat. Add the whipped cottage cheese sauce and toss, adding reserved pasta water a little at a time until the sauce is glossy and coats every piece of pasta.
5. Divide among bowls and add the meatballs. Finish with Parmesan, fresh herbs, black pepper, a drizzle of olive oil, and red pepper flakes, if using.

6. Family-Style Chicken Teriyaki Meatball Rice Bowls

Meatball of Choice: Chicken Teriyaki Style Meatballs
Contributed by: Kylynn

What you’ll need

• 1 package Force of Nature Chicken Teriyaki Style Meatballs
• 3 cups cooked white or brown rice
• 4 heads baby bok choy, halved lengthwise
• 1 tablespoon avocado oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon coconut aminos or soy sauce
• Kimchi
• Furikake, for finishing
• Sliced scallions, optional
• Fresh fruit, for serving to kids

How to make it

1. Heat the avocado oil in a large skillet over medium-high heat. Add the bok choy cut-side down and cook for 2–3 minutes, until lightly charred.
2. Flip the bok choy, add a splash of water, and cover the skillet. Cook for another 2 minutes, until tender but still bright green. Finish with the sesame oil and coconut aminos, then transfer to a plate.
3. Add the meatballs to the same skillet and cook, turning occasionally, until browned and heated to 165°F.
4. Divide the rice among bowls and top with the meatballs, bok choy, kimchi, furikake, and scallions, if using.
5. For kids, leave off the kimchi and serve the rice, meatballs, and bok choy with their favorite fruit on the side.