Asian Beef Meatballs

Asian Beef Meatballs

0 Reviews
From: EatingWell Magazine, January/February 2015

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Asian beef meatball recipe. Serve as the base for lettuce wraps or on top of steamed brown rice with baby bok choy for a quick dinner.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 4 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fine dry breadcrumbs
  • 1 8-ounce can water chestnuts, drained and finely chopped
  • ¼ cup finely chopped scallions
  • 2 tablespoons Shaoxing or dry sherry
  • 1 tablespoon finely chopped fresh ginger
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lean ground beef

Preparation

  • Active

  • Ready In

  1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. Add breadcrumbs, water chestnuts, scallions, Shaoxing (or sherry), ginger, salt and pepper to the cooled vegetables; stir until combined. Add beef and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
  4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
  • Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Nutrition information

  • Serving size: 5 meatballs
  • Per serving: 209 calories; 9 g fat(3 g sat); 2 g fiber; 13 g carbohydrates; 18 g protein; 35 mcg folate; 48 mg cholesterol; 3 g sugars; 0 g added sugars; 79 IU vitamin A; 4 mg vitamin C; 41 mg calcium; 3 mg iron; 314 mg sodium; 441 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 2 lean meat, ½ fat

Reviews 0