Sesame-Soy Meatballs

Meatballs are one of those foods that are just, well, mmmmm. They’re a classic and a crowd-pleaser, and this recipe is no different. Well, that’s not true. This recipe is actually very different from the classic meatball that is served on top of spaghetti. This recipe has a decidedly asian influence, a delicious spiciness (that you can determine) and the necessary meatball heartiness. The cooking method is fantastic – quickly sautéing the meatballs to brown, and following up with an oven bake delivers a moist bite and crispy outside – perfection!

Don’t be afraid of using red meat (although this would be delicious with ground turkey, as well, if you want to reduce calories even more – although this recipe is pretty lean as is!), but always shoot for the leanest possible, organic and preferably local. Remember last week we talked about diet rules that should be broken, and avoiding red meat was one of them! Eating the right kind of red meat is a great way to mix up your protein intake, and this recipe calls for sirloin (loin indicating that it will be one of the leaner cuts that we should shoot for!), which keep the calories in check.

Pair with brown rice and some steamed sugar snap peas, and you’ve got an impressive, inexpensive and delicious meal ready in less than 30 minutes!

Sesame-Soy Meatballs

  • 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.

Julianna Grimes, Cooking Light
NOVEMBER 2010

Click here for the recipe on cooking light’s website!


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