Monday, September 2, 2013

Asian Meatballs

This was one of the recipes that I was MOST excited about, but it ended up being a little lackluster and needed some oomph.  The original is here and my spins are down below.  I chose to serve mine with sautéed peppers and onions, but you could use any veggies.  The final product was delicious and I can't wait to have them again.

Ingredients: (makes 2 freezer meals of 4 servings each)

  • 0.5 cup panko bread crumbs
  • 2.5 pounds extra lean ground beef
  • 2 Tablespoon fresh ginger, minced
  • 4 clove garlic, minced
  • 1 teaspoons salt
  • 0.50 cups fresh cilantro, chopped
  • 6 medium green onions, chopped
  • 2 Tablespoons low-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 tsp. red chile flake 
  • 1 tbsp. dark brown sugar
  • 8Tablespoons low-sodium soy sauce
  • 4 teaspoons sesame oil
  • 4 Tablespoons fresh lime juice
  • 4 Tablespoons water
  • 1 cup medium green onions, chopped
  • 1 tbsp dark brown sugar
  • 2 tsps. grated ginger 
  • 4 cloves garlic, crushed


Preheat oven to 500. Mix together all ingredients listed for meatballs in a large bowl. Mix well with hands until combined. Shape 1/4 cup meat mixture into balls.  Place rolled meatballs in baking dish. Bake for 15 minutes. Meanwhile, mix all sauce ingredients in small bowl.  Serve meatballs with sauce for dipping.

Freezing Directions:

Prepare meatballs as directed above, but do not bake. Place on baking sheet lined with parchment paper. Flash freeze. Once frozen, place in gallon freezer bag. Place sauce in pint freezer bag. Label and freeze. TO SERVE: Thaw. Preheat oven to 500. Place meatballs in baking dish. Bake 15 minutes. Meanwhile, sauté two cups of mixed peppers and one large onion in a large frying pan.  Once soft, add the sauce.  Remove the meatballs from the oven and toss in the sauce and veggies.  Serve over rice. 

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