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Sesame-Soy Meatballs

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 5 meatballs)
Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.

Ingredients

  • 1/3 cup minced green onions
  • 2 tablespoons brown sugar
  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon chile paste (such as sambal oelek)
  • 1/4 teaspoon salt
  • 6 garlic cloves, finely minced
  • 1 pound ground sirloin
  • Cooking spray

Nutrition Information

  • calories 241
  • fat 11.3 g
  • satfat 2.7 g
  • monofat 4.8 g
  • polyfat 3 g
  • protein 23.5 g
  • carbohydrate 10.3 g
  • fiber 0.3 g
  • cholesterol 42 mg
  • iron 1.9 mg
  • sodium 491 mg
  • calcium 36 mg

How to Make It

  1. Preheat the oven to 400°.

  2. Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.

  3. Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.