Tuesday, April 3, 2012

Thai Basil Meatballs w/ Sesame Veggie Stir-fry

Thai Basil Meatballs w/ Sesame Veggie Stir-fry
for the meatballs:
1/2 pound ground sirloin
1 Tablespoon all purpose flour
1 large egg
1 Tablespoon low sodium soy sauce
2 cloves garlic, minced
1/2 sweet bell pepper (red, yellow, or orange), diced fine
1/2 teaspoon of fish sauce
1 t hot sauce
6 basil leaves, chopped
1/2 lime, zested

for the sesame stir-fry:
2 cups frozen veggie mix (whatever you like)
1 cup baby bella mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 T soy sauce
1 t toasted sesame oil
2 t ginger
1 clove garlic
red pepper flakes
4 torn basil leaves

Preheat oven to 400.  Line a baking sheet with aluminum foil. Spray with cooking spray.

In a bowl, add all ingredients. Gently mix.

Portion out mixture, and form 8 meatballs.  Place on baking sheet.

Cook for 25 minutes, or until cooked through. 

Meanwhile, heat sesame oil in a large skillet.  Once heated,  add in frozen veggies and cooking until almost soft. Add in mushrooms, soy sauce, ginger, garlic, and red pepper flakes. Continue cooking until mushrooms are tender. Stir in basil and serve.

Serves 2.

Other Information
4 Thai Basil Meatballs WW 6pt+
1/2 Seseame Stir-fry WW 1pt+

recipe based on health bent's thai basil beef balls

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