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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers. Ingredients:
1/3 cup minced green onions |
2 tablespoons brown sugar |
3 tablespoons lower-sodium soy sauce |
2 tablespoons dark sesame oil |
1 tablespoon chile paste (such as sambal oelek) |
1/4 teaspoon salt |
6 garlic cloves, finely minced |
1 pound ground sirloin |
cooking spray |
Directions:
1. Preheat the oven to 400°.
2. Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.
3. Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.
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