Asian, Beef, The Weekly Menus and Recipes

Recipe 16.2: Sesame Soy Meatballs with Brown Rice and Sugar Snap Peas

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Adapted from Cooking Light

These meatballs are sweet and savory and, when served alongside stir-fried snap peas and brown rice, they make a really delicious and filling meal.



1 bunch thinly sliced green onions

2 tbs. brown sugar

3 tbs. reduced-sodium soy sauce

2 tbs. sesame oil

1 tbs. chili paste

1/4 tsp. salt

6 cloves garlic, finely minced

1 lb. lean ground beef

2 tbs. peanut oil

cooking spray

Snap peas:

1/2 lb. sugar snap peas

1 tsp. seasame oil

1 tsp. olive oil

2 cloves garlic, minced


4 tbs. soy sauce

2 tbs. sesame oil

1 tbs. chili paste

2 cloves garlic


Begin by cooking brown rice according to directions on package.

Preheat oven to 400 degrees. Combine first 7 ingredients in a large bowl. Add beef and mix gently to combine.

Moisten your hands, then shape beef mixture into 20 meatballs. Heat 2 tbs. peanut oil in a large skillet over medium-high heat. Add half the meatballs to the skillet and cook for about 4 minutes on each side, until fully browned. Remove from skillet and arrange meatballs on a cooking sheet coated with cooking spray. Repeat steps with remaining meatballs.

Place cooking sheet in oven and bake meatballs for about 7 minutes, until done.

While meatballs and rice cook, heat 1 tsp. sesame oil and 1 tsp. olive oil and 2 cloves minced garlic in a medium skillet over medium-high heat. Add snap peas and cook for about 5 minutes until peas are tender and beginning to brown.

Prepare sauce while peas cook. Add all ingredients into a small saucepan over medium heat. Bring to a boil, stirring often, then reduce heat to low to reduce and thicken just a bit.

Serve a scoop of rice alongside 4-5 meatballs and a scoop of snap peas in each bowl. Sprinkle with green onions to garnish and drizzle a spoonful of sauce over the meatballs.