Asian Beef Meatballs

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Ingredients

  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced4 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 ground pepper
  • 1 pound lean ground beef

Preparation

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.

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

Add breadcrumbs, water chestnuts, scallions, Shaoxing (or sherry), ginger, pinch of 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°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 Facts
Servings 6.0
calories 278
Total Fat 10 g 16 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 50 mg 17 %
Sodium 114 mg 5 %
Potassium 307 mg 9 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 1 g 5 %
Sugars 2 g
Protein 19 g 37 %
Vitamin A 4 %
Vitamin C 8 %
Calcium 2 %
Iron 12 %