Mongolian Meatballs Recipe
I put all my efforts in searching for a Low Fat dish but of no use, then I finally got to know about this Mongolian Meatballs recipe. Whenever I have Asian friends visiting I always prepare Mongolian Meatballs which is most loved by them. Include this Mongolian Meatballs in your menu if you are on a Low Fat diet. This Mongolian Meatballs is never going to fail as a Main Dish. Stock up on more and more Poultry as you will want to make this Mongolian Meatballs time and again. You will fall head over heels in love with this easy and delectable Mongolian Meatballs recipe as soon as you try it!
Ingredients
MEATBALLS
1 1/2 pounds ground turkey breast or 96% lean ground beef
1/4 cup plus 2 tablespoons oat bran
1 can (8 ounces) water chestnuts, drained and chopped
2 egg whites
1 cup finely chopped scallions
1 1/2 teaspoons crushed fresh garlic
3/4 teaspoon ground ginger
1 tablespoon reduced-sodium soy sauce
SAUCE
1 can (8 ounces) unsalted tomato sauce
2 tablespoons Chinese sweet-hot mustard
2 tablespoons reduced-sodium soy sauce
3 tablespoons brown sugar
Directions
1. Combine the meatball ingredients in a medium-sized bowl, and mix thoroughly. Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 60 (1-inch) balls, and place the meatballs on the baking sheet.
2. Bake the meatballs at 350°F for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot heated casserole to keep warm.
3. Combine the sauce ingredients in a small saucepan, and simmer over medium-low heat just until hot. Pour the sauce over the meatballs, toss gently to mix.
2. Bake the meatballs at 350°F for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot heated casserole to keep warm.
3. Combine the sauce ingredients in a small saucepan, and simmer over medium-low heat just until hot. Pour the sauce over the meatballs, toss gently to mix.
