Recipe by mailbelle
Use sweet ginger-sesame grill sauce or bottled stir-fry sauce to infuse ordinary meatballs with Asian flavor. This is from one of my favorite cookbooks, "BHG Off The Shelf Cooking."
Top Review by threeovens
I like this dish very well. How clever to use a store-bought marinade as a sauce. It is not sweet like many Asian sauces. The only change I can suggest is that if you like your onions and peppers crisp tender, rather than soft, you should add them after the meatballs are cooked through. Will definitely make again since it is so easy. Just wondering how it would work with a Southwester Marinade or the Lemon Pepper variety! Forgot to mention, I made the meatballs much smaller, smaller than a golf ball. I also used a mixture of beef and pork. Very nice recipe.
- 1 egg, slightly beaten
- 1⁄4 cup purchased shredded carrot
- 1⁄2 cup soft breadcrumbs
- 1 teaspoon ginger
- 12 ounces lean ground beef
- 3⁄4 cup sesame and ginger marinade or 3⁄4 cup bottled stir-fry sauce
- 1⁄2 cup water
- 1 small onion, cut into thin wedges
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1⁄2 cup purchased shredded carrot
- hot cooked rice
Directions See How It's Made
- In a medium bowl combine egg, the 1/4 cup of the carrot, the bread crumbs, ginger, salt and garlic powder. Add meat and mix well. Shape meat mixture into 8 meatballs.
- In a large skillet cook meatballs over medium heat until brown, turning to brown evenly (meatballs will not be done). Remove meatballs from skillet. Wipe out skillet with paper towels.
- Add grill sauce and water to skillet, stir to combine. Add onion, drained water chestnuts, sweet red pepper, and the 1/2 cup carrot to skillet; bring to boiling.
- Return meatballs to skillet. Reduce heat. Cover and simmer for 12-15 minutes or until meatballs are done.
- Serve meatballs and sauce with hot cooked rice.