Friday, January 23, 2015

Asian Meatballs

My kids are good eaters, but anything that makes the food more "fun" is easier to get them to eat. We love asian cuisine, and these meatballs really hit the mark. I served them over some rice (with the sauce over top), and with edamame and cream cheese wontons. Next time I think I'll make them with ground chicken or pork.

**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**

1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil

4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped

Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.

Combine sauce ingredients in small pan. Place over low heat until warmed through.

To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.

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