Asian Meatballs with Quinoa and Bok Choy

Asian Meatballs

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.

Asian Meatballs V2

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.

Sesame-Soy Meatballs
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fake-out Take-Out
  • 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
  1. Preheat the oven to 400°.
  2. 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.
  3. 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.
  4. Bake meatballs at 400° for 7 minutes or until done.
Saute some bok choy in Trader’s Joe’s Soyaki sauce and chili paste until tender crisp (drizzle sauté sauce on meatballs and quinoa). Cook quinoa according to package directions – I recommend using chicken broth instead of water.


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