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)
Cost per Serving: $2.50
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 11.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3g
  • Protein: 23.5g
  • Carbohydrate: 10.3g
  • Fiber: 0.3g
  • Cholesterol: 42mg
  • Iron: 1.9mg
  • Sodium: 491mg
  • Calcium: 36mg

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. 1. Preheat the oven to 400°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sesame-Soy Meatballs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy