Sesame-Soy Meatballs

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 5 meatballs)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

November 2010