Asian Meatballs
Source of Recipe
Rick
List of Ingredients
Asian Meatballs
1 pound extra lean ground beef (96/4)
1/2 cup Panko breadcrumbs
1 tablespoon sesame oil
4 garlic cloves -- minced
1 teaspoon ground ginger
3 scallions -- minced
1/3 cup reduced sodium soy sauce -- PLUS
2 tablespoons reduced sodium soy sauce
1/4 cup liquid egg substitute like Eggbeaters
2 tablespoons rice vinegar
2 tablespoons honey
Recipe
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper and mist with non-fat cooking spray.
In a medium sized bowl add ground beef, 2 cloves garlic, 2 tablespoons soy sauce, 1/2 teaspoon ground ginger, 1/2 tablespoon sesame oil, scallions, Panko and egg substitute.
Combine well using hands.
Form 36 one inch meatballs, and place on baking sheet and cook for about 10 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Let cool for 5 minutes.
While the meatballs cook, whisk together 1/3 cup soy sauce, 1/2 teaspoon ground ginger, 2 garlic cloves, 1/2 tablespoon sesame oil, honey and rice vinegar.
When meatballs are ready, pour sauce over them and stir gently to make sure they all get covered well.
Serve as appetizers with toothpicks or over rice as a main course.
Garnish with additional sliced scallions if desired.
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