Look for sweet chili sauce on the ethnic aisle at most supermarkets, or in Asian grocery stores. Dark sesame oil and lower-sodium soy sauce deliver tremendous flavor with less sodium and saturated fat.  

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
28 mins
Yield:
Serves 8 (serving size: 3 meatballs and 1 1/2 teaspoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Combine 1 tablespoon chili sauce, 2 tablespoons soy sauce, 1/2 teaspoon oil, and green onions in a small bowl. Set aside.

  • Combine 3 tablespoons chili sauce, 2 tablespoons soy sauce, 1 tablespoon oil, shallots, and garlic in a medium bowl. Add beef, stirring gently to combine. Shape meat mixture into 24 (1-inch) meatballs. Arrange meatballs in a single layer on a jelly-roll pan.

  • Bake at 450° for 10 minutes or until done. Remove from oven and let stand 5 minutes. Serve meatballs with dipping sauce.

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Nutrition Facts

90 calories; fat 4.5g; saturated fat 1.3g; mono fat 1.8g; poly fat 1.2g; protein 11.5g; carbohydrates 0.9g; cholesterol 30mg; iron 1mg; sodium 210mg; calcium 4mg.
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