Thai Sticky Meatballs

0
AuthorSheenaCategory, , DifficultyIntermediate

These Thai Sticky Meatballs are so good that you will want to make them over and over again. It has a perfect balance of flavors including: sweet, savory & a spicy kick. I always know when I make an outstanding dish and “score points” with the hubby because he will say: “is this healthy” He is implying that it is too tasty to be healthy:-)

Yields12 Servings
Prep Time15 minsCook Time28 minsTotal Time43 mins

Ingredients:

Meatballs
 24 oz Ground beef, 93% lean
 1 tbsp Sesame oil
 1 Large egg
 ½ cup Panko bread crumbs
 1 tsp Ginger root, minced
 3 Cloves of garlic, grated (I used my garlic press)
 ½ cup Scallions, chopped
 4 tbsp Cilantro, chopped
 4 oz Fire roasted red pepper (from a jar), chopped
 1 tsp Montreal steak seasoning
Sticky Sauce
 1 cup Water
 ½ cup Balsamic vinegar
 ¼ tbsp Hoisin sauce
 1 tsp Sriracha Sauce (or more if you'd like)
 2 Cloves garlic, minced
 ½ tsp Ginger root, minced
 2 tbsp Tamari (or soy) sauce
 1 tbsp Chili paste with basil leaves (I use Maesri brand)

Directions:

Meatballs
1

Pre-heat oven to 400 degrees. Prepare a large baking pan with non-stick cooking spray; set aside

2

In a large bowl combine all of the meatball ingredients.

3

Form large meatballs (you can use an ice cream scoop) & place on baking pan

4

Cook for 12-18 minutes until the meatballs are browned on outside and no longer pink on the inside

Sauce (while meatballs are cooking)
5

Over medium heat add all the sauce ingredients into a small sauce pan and whisk until well combined.

6

Once sauce boils, bring to a low/simmering heat and mix or whisk occasionally, for approx 10 minutes until the sauce thickens and you can coat the back of a spoon

7

Once meatballs are cooked, dip each meatball into sauce to coat completely and put on serving dish. Pour/spoon the remaining sauce over the meatballs.
ENJOY!!

Nutrition:

Nutrition Facts

Serving Size 1 meatball

Servings 12

Amount Per Serving
Calories 141.9
% Daily Value *
Total Fat 5.9g10%
Total Carbohydrate 8.2g3%
Dietary Fiber .5g2%
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Meatballs
 24 oz Ground beef, 93% lean
 1 tbsp Sesame oil
 1 Large egg
 ½ cup Panko bread crumbs
 1 tsp Ginger root, minced
 3 Cloves of garlic, grated (I used my garlic press)
 ½ cup Scallions, chopped
 4 tbsp Cilantro, chopped
 4 oz Fire roasted red pepper (from a jar), chopped
 1 tsp Montreal steak seasoning
Sticky Sauce
 1 cup Water
 ½ cup Balsamic vinegar
 ¼ tbsp Hoisin sauce
 1 tsp Sriracha Sauce (or more if you'd like)
 2 Cloves garlic, minced
 ½ tsp Ginger root, minced
 2 tbsp Tamari (or soy) sauce
 1 tbsp Chili paste with basil leaves (I use Maesri brand)

Directions

Meatballs
1

Pre-heat oven to 400 degrees. Prepare a large baking pan with non-stick cooking spray; set aside

2

In a large bowl combine all of the meatball ingredients.

3

Form large meatballs (you can use an ice cream scoop) & place on baking pan

4

Cook for 12-18 minutes until the meatballs are browned on outside and no longer pink on the inside

Sauce (while meatballs are cooking)
5

Over medium heat add all the sauce ingredients into a small sauce pan and whisk until well combined.

6

Once sauce boils, bring to a low/simmering heat and mix or whisk occasionally, for approx 10 minutes until the sauce thickens and you can coat the back of a spoon

7

Once meatballs are cooked, dip each meatball into sauce to coat completely and put on serving dish. Pour/spoon the remaining sauce over the meatballs.
ENJOY!!

Thai Sticky Meatballs
IngredientsDirections