Mongolian Meatballs Recipe
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.
Questions, Comments and Reviews
By Same Chef
Chef
