When I was in high school, I LOVED General Tso’s chicken so much. During one summer of lifeguarding, I ate it almost daily. I thought since it was chicken, it was healthy. Well, let’s just say that by the end of the summer that swimsuit was a hell of a lot tighter than it was on Memorial Day. ”If you can’t tone it, tan it,” was in full effect. Since then, thank goodness I learned the error of my ways, but that does not make my love for take-out Chinese any less strong. So, I’m constantly on the search for fake-out take-out that’s not going to put me in a moo-moo by summer’s end.
I found these Seasame-Soy meatballs on Cooking Light, and then I twisted them up a bit and added some new sides that were delish.
- ⅓ cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste (such as sambal oelek)
- ¼ teaspoon salt
- 6 garlic cloves, finely minced
- 1 pound ground sirloin or ground turkey
- Cooking spray
- Preheat the oven to 400°.
- Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1½-inch) meatballs.
- Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs.
- Bake meatballs at 400° for 7 minutes or until done.