Amy served this delicious meatball recipe from Cooking Light (November 2010) at our February discussion. It was a hit and everyone wanted the recipe. Enjoy!
1/3 cup minced green onions
2 Tbsp. brown sugar
3 Tbsp. lower-sodium soy sauce
2 Tbsp. dark sesame oil
1 Tbsp. chile paste (such as sambal oelek)
1/4 tsp. salt
6 garlic cloves, finely minced
1 lb. ground sirloin
Preheat the oven to 400°F.
Combine the first seven ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2 inch) meatballs.
Heat a large 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°F for 7 minutes or until done.
Serve with steamed sugar snap peas and two cups cooked rice tossed with 1 Tbsp. chile paste.
Classic Asian flavors, dim sum-style serving, and healthier-than-it-tastes appetizer make this perfect to serve amid discussions of Snow Flower and the Secret Fan by Lisa See, The Lady and the Panda by Vicki Croke, The Good Earth by Pearl S. Buck.