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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

  • 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.

  • Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.

Tips

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 Facts

209 calories; 9.1 g total fat; 48 mg cholesterol; 314 mg sodium. 13.4 g carbohydrates; 17.5 g protein; Full Nutrition

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