Rating: 4 stars
36 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 9
  • 4 star values: 10
  • 5 star values: 16

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.

Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 5 meatballs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

241 calories; fat 11.3g; saturated fat 2.7g; mono fat 4.8g; poly fat 3g; protein 23.5g; carbohydrates 10.3g; fiber 0.3g; cholesterol 42mg; iron 1.9mg; sodium 491mg; calcium 36mg.
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