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Fatty 400s

Chicken Meatballs & Mushrooms

National War College Speech: Part 4

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5 rounds for time:

400-meter weighted run
Rest 3 minutes

Chicken meatballs browned in butter, simmered with mushrooms and garlic in a rich Worcestershire-spiked pan sauce.

Results, functional movement, and the role of competition in training

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Men carry a 50-lb dumbbell or kettlebell.
Women carry a 35-lb dumbbell or kettlebell.

Note the time at the end of each run, and rest exactly 3 minutes before starting the next.

Post total time to comments.

Ingredients

For the Meatballs:
1 lb ground chicken
1 egg
2 Tbsp grated parmesan
1 Tbsp fresh parsley, chopped
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 Tbsp butter (for searing)

For the Mushroom Sauce:
1½ cups mushrooms, sliced (cremini or button)
2 cloves garlic, minced
2 Tbsp butter
1½ tsp Worcestershire sauce (sugar-free if possible)
¼ cup chicken broth
¼ tsp dried thyme
Salt & pepper, to taste

Optional Finishing:
1 tsp olive oil (for off-heat drizzle)
Fresh parsley or thyme for garnish

Macronutrients
(per serving, makes 4)

Protein: 30g
Fat: 22g
Carbs: 3g

Preparation:

In a large bowl, combine ground chicken, egg, parmesan, parsley, onion powder, garlic powder, salt, and pepper. Mix well and form into small meatballs (about 1½ inches in diameter).

Heat 1 Tbsp butter in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides, about 6–8 minutes total (they don’t need to be fully cooked yet). Remove and set aside.

In the same skillet, melt 2 Tbsp butter. Add sliced mushrooms and cook 4–5 minutes until browned. Add garlic and thyme and cook for 1 more minute.

Add Worcestershire and chicken broth to the skillet. Stir to deglaze and bring to a simmer. Return meatballs to the pan. Cover and simmer on low for 8–10 minutes until the meatballs are fully cooked and sauce is slightly reduced.

Taste and adjust salt and pepper. Optionally drizzle with a little olive oil off heat and sprinkle with fresh herbs. Serve hot over cauliflower mash, sautéed greens, or on its own.

In the concluding question-and-answer session of his presentation at the National War College at National Defense University, Coach Glassman addresses questions about trainer qualifications, program design, and effective methods for improving performance. He explains that the most meaningful qualification for any trainer or program is results, evaluated through three criteria: efficacy, efficiency, and safety. A program must produce measurable improvements, deliver those improvements quickly, and do so while minimizing injuries. While safety is essential, he cautions that prioritizing it above all else can lead to ineffective training. Properly coached strength and conditioning, he notes, generally carries lower injury risk than many traditional sports.

Coach also emphasizes the importance of functional movement, arguing that complex, natural movements—such as squatting—produce far greater benefits than isolated exercises. A knowledgeable trainer can identify and correct weaknesses through these movements without relying on separate assessment tools. He also highlights the motivational value of camaraderie and competition in training environments, describing simple methods that use friendly rivalry to push participants to perform at a higher level. In closing, he stresses that physical fitness is valuable for individuals in every role within the military, not only those in combat positions, and that improving foundational fitness across the force represents a significant opportunity for enhanced performance.

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Pat McElhone June 07, 2026 | 18:26 EST
Scaled to 16kg Kb
25:37
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