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Glazed Asian Meatballs

Glazed Asian Meatballs

Get Ready

Servings: Serves 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

vegetable cooking spray (Meatballs)
2 egg whites (Meatballs)
1/2 (8 oz.) can water chestnuts, drained (Meatballs)
1 scallion (Meatballs)
1 lb. 90% lean ground beef (Meatballs)
2 Tbsp. flaxseeds (Meatballs)
1 tsp. sesame seeds (Meatballs)
1/4 tsp. kosher salt (Meatballs)
1/4 tsp. freshly ground black pepper (Meatballs)
cup pineapple juice (Teriyaki Sauce)
2 tsp. low-sodium soy sauce (Teriyaki Sauce)
1 Tbsp. honey (Teriyaki Sauce)
1 Tbsp. rice vinegar (unseasoned) (Teriyaki Sauce)
1 tsp. jarred minced fresh ginger (Teriyaki Sauce)
1/2 Tbsp. cornstarch (Teriyaki Sauce)
2 tsp. toasted sesame oil (Teriyaki Sauce)
1 scallion, for garnish (Teriyaki Sauce)
1 1/2 tsp. sesame seeds, for garnish (Teriyaki Sauce)

directions:

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with vegetable cooking spray.
2. Prepare the meatballs. In a large bowl, lightly beat egg whites. Finely mince water chestnuts and scallion and add to eggs. Add ground beef, flaxseeds, sesame seeds, salt, and pepper. Gently mix to combine using your hands or a wooden spoon. Divide mixture into 24 portions and roll each into a ball about 1 inch in diameter. Place on prepared baking sheet. Bake 10 minutes, until firm and almost cooked through.
3. While meatballs bake, prepare the sauce. In a medium saucepan, combine pineapple juice, soy sauce, honey, vinegar, and ginger. Bring to a boil over high heat. Transfer 3 Tbsp. of the hot liquid to a small heat-proof bowl and stir in cornstarch, whisking until smooth. Pour this mixture into the pot, whisking to combine. Whisk constantly until glaze has thickened, 2 to 3 minutes. Remove from heat. Stir in sesame oil. Transfer 1/2 cup of the sauce to a small bowl.
4. Drizzle remaining sauce over meatballs in pan after they've baked 10 minutes, tossing to coat all the meatballs with glaze. Continue baking until meatballs are cooked through, about 5 more minutes. Thinly slice scallion to use for garnish.
5. Transfer meatballs to a serving platter and garnish them with scallion and sesame seeds. Serve with toothpicks on the side, along with remaining teriyaki sauce in a bowl.
Source: Hannaford fresh Magazine, November - December 2014

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Quantity Ingredients  
vegetable cooking spray (Meatballs)  
2 egg whites (Meatballs)  
1/2 (8 oz.) can water chestnuts, drained (Meatballs)  
1 scallion (Meatballs)  
1 lb. 90% lean ground beef (Meatballs)  
2 Tbsp. flaxseeds (Meatballs)  
1 tsp. sesame seeds (Meatballs)  
1/4 tsp. kosher salt (Meatballs)  
1/4 tsp. freshly ground black pepper (Meatballs)  
cup pineapple juice (Teriyaki Sauce)  
2 tsp. low-sodium soy sauce (Teriyaki Sauce)  
1 Tbsp. honey (Teriyaki Sauce)  
1 Tbsp. rice vinegar (unseasoned) (Teriyaki Sauce)  
1 tsp. jarred minced fresh ginger (Teriyaki Sauce)  
1/2 Tbsp. cornstarch (Teriyaki Sauce)  
2 tsp. toasted sesame oil (Teriyaki Sauce)  
1 scallion, for garnish (Teriyaki Sauce)  
1 1/2 tsp. sesame seeds, for garnish (Teriyaki Sauce)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 3 g (12%)
Cholesterol 40 mg (13%)
Sodium 140 mg (5%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 1 g (4%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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