Sesame soy meatballs with edamame and bell peppers~ 2-16-2011

BEWARE THEY ARE A LITTLE SPICY!

This recipe recommends serving with rice.  I chose to serve it with edamame (frozen and prepared per bag directions) and stir fried with red bell peppers.



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

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.

Nutritional Information

Calories:

241

Fat:

11.3g (sat 2.7g,mono 4.8g,poly 3g)

Protein:

23.5g

Carbohydrate:

10.3g

Fiber:

0.3g

Cholesterol:

42mg

Iron:

1.9mg

Sodium:

491mg

Calcium:

36mg

Julianna Grimes, Cooking Light, NOVEMBER 2010