December 24, 2010

Sesame-Soy Meatballs

This was the first time I ever made meatballs, which is somewhat surprising given how much I enjoy meatballs. Despite all the grease that accumulates during the cooking process, the meatballs are not greasy. They have a nice flavor, not overly spicy or salty. If you like spicier foods, you could increase the chile paste. They went well with seasoned couscous.

Sesame-Soy Meatballs
1/3 cup minced green onion
2 Tbsp. brown sugar
3 Tbsp. low-sodium soy sauce
2 Tbsp. dark sesame oil
1 Tbsp. chile paste
1/4 tsp. salt
6 garlic cloves, minced
1 lb. ground sirloin

Preheat the oven to 400ºF. Combine first seven ingredients together, and then mix in the beef. Shape mixture into 20 (1 1/2-inch) meatballs.

Heat a large skillet over medium-high heat. Cook the meatballs 4 minutes, stirring to brown all sides. (You may have to divide the meatballs into smaller batches, depending on your pan size.)

Arrange browned meatballs in a single layer on a jelly-roll pan. Bake for 7 minutes or until done. Yield: 4 servings of 5 meatballs each

No comments: