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
Source: EatingWell Magazine, January/February 2015

Gallery

Recipe Summary

total:
50 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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; protein 17.5g 35% DV; carbohydrates 13.4g 4% DV; exchange other carbs 1; dietary fiber 1.9g 8% DV; sugars 2.7g; fat 9.1g 14% DV; saturated fat 2.9g 14% DV; cholesterol 48.3mg 16% DV; vitamin a iu 78.7IU 2% DV; vitamin c 3.7mg 6% DV; folate 34.8mcg 9% DV; calcium 40.7mg 4% DV; iron 2.6mg 15% DV; magnesium 26.2mg 9% DV; potassium 441.2mg 12% DV; sodium 314mg 13% DV; thiamin 0.2mg 16% DV.