Last night, I was craving our favorite peanut noodle recipe from Ellie Krieger, a light and healthy version of the classic. Her recipe calls for an assortment of steamed veggies on top, which we normally love as a vegetarian meal. Yet as dinner time approached, I couldn’t let go of the idea of a huge stack of meatballs to go with our noodles. (Must have been approaching hangry status.) Although this was the first time I’ve made Asian style balls, these came out perfectly browned on the outside, moist in the middle, and super flavorful from the addition of fresh ginger, soy sauce, and sesame oil. They are definitely going into the rotation.
Mini Asian Meatballs with Sweet Chili Glaze
Makes about 18
1 lb beef
1 tsp minced garlic
1 tsp grated ginger
2 Tbls fresh parsley, chopped
1 egg, slightly beaten
2 Tbls milk
1/3 cup panko breadcrumbs
2 tsp soy sauce
1 tsp sesame oil
2-3 Tbls sweet chili sauce to glaze
Preheat oven to 375.
In a medium bowl, mix the breadcrumbs, milk, garlic, ginger, and parsley. Add beef, egg, soy sauce, and sesame oil. Mix gently with a fork until just combined. Form into 2” balls and place onto a parchment lined baking sheet.
Bake 20 minutes or until cooked through. Brush with sweet chili sauce when done.
Enjoy as an appetizer or serve it on top of a bed of cilantro basmati rice or peanut noodles. Add some fresh steamed veggies like broccoli, sugar snap peas, or snow peas to make it a meal.