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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To jazz up iceberg lettuce, I tossed in some tangy meatballs flavored with soy sauce and water chestnuts. The homemade dressing is the perfect accompaniment. Ingredients:
1 egg |
6 teaspoons soy sauce, divided |
1 can (8 ounces) water chestnuts, drained and chopped |
1/3 cup thinly sliced green onions |
1/4 cup dry bread crumbs |
1 pound ground turkey or beef |
1 tablespoon cornstarch |
1 teaspoon sugar |
1-1/2 cups chicken broth |
1/2 teaspoon white vinegar |
1 medium head iceberg lettuce, finely shredded |
additional green onions |
1 medium lemon, cut into wedges |
Directions:
1. In a large bowl, beat egg and 4 teaspoons soy sauce; add water chestnuts, green onions and bread crumbs. Crumble ground beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-12 minutes or until meat is no longer pink.
3. Meanwhile, for dressing, combine cornstarch and sugar in a saucepan. Whisk in broth, vinegar and remaining soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Arrange meatballs over lettuce; garnish with onions and lemon. Serve with the dressing. Yield: 4 servings.
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