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.
Ingredients:
Meatballs:
1 bunch thinly sliced green onions
2 tbs. brown sugar
3 tbs. reduced-sodium soy sauce
2 tbs. sesame oil
1 tbs. chili paste
¼ tsp. salt
6 cloves garlic, finely minced
1 lb. lean ground beef
2 tbs. peanut oil
cooking spray
Snap peas:
½ lb. sugar snap peas
1 tsp. seasame oil
1 tsp. olive oil
2 cloves garlic, minced
Sauce:
4 tbs. soy sauce
2 tbs. sesame oil
1 tbs. chili paste
2 cloves garlic
Directions:
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.
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