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.
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.
Serving Size: 5 meatballs
209 calories; protein 17.5g; carbohydrates 13.4g; dietary fiber 1.9g; sugars 2.7g; fat 9.1g; saturated fat 2.9g; cholesterol 48.3mg; vitamin a iu 78.7IU; vitamin c 3.7mg; folate 34.8mcg; calcium 40.7mg; iron 2.6mg; magnesium 26.2mg; potassium 441.2mg; sodium 314mg; thiamin 0.2mg.