Asian meatballs over Asian noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32.0 oz Ground beef, lean1.0 clove Garlic1.0 cup slices Waterchestnuts (water chestnuts)4.0 serving Breadcrumbs (Progresso/seasoned) 1/4 C. (28g)0.5 serving 1 Med. Green Bell Pepper3.0 tbsp Soy Sauce2.0 tsp Ginger Root8.0 tbsp Great Value Grape Jelly24.0 tsp chili garlic sauce3.0 tbsp Nakano Seasoned Rice Vinegar16.0 oz whole wheat spagetti noodles (Ronzoni Healthy Harvest)4.0 serving Green Onion (fresh-1 stalk)1.0 tbsp Butter, salted4.0 tbsp Peanut Butter, smooth style, with salt0.5 cup (8 fl oz) Chicken Broth1.0 1tsp Sesame Oil
Dice chestnuts and combine the first seven ingredients add salt and pepper to taste. Shape into 1-1/2 " meatballs. Place a rack coated with cooking spray in an aluminum lined boiler pan. Bake at 400 for 15 min until meatballs are no longer pink. While meatballs bake make sesame noodles.....cook pasta in boiling salted water according to directions, drain and keep warm. Meanwhile saute green onions in butter over medium heat until tender. Add peanut butter and cook 1 min or until melted string constantly. Whisk in chicken broth and sesame oil until smooth. Optional to add sesame seeds and crushed pepper flakes 1 tbs each. Combine noodles and peanut butter sauce. Sauce for meatballs....combine jelly, chili sauce, and vinegar and cook over medium heat until mixture is smooth. Combine meatballs and jelly sauce and serve over noodles
Serving Size: 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user CBALDWIN418.
Serving Size: 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user CBALDWIN418.
Nutritional Info Amount Per Serving
- Calories: 679.8
- Total Fat: 32.3 g
- Cholesterol: 89.2 mg
- Sodium: 1,100.7 mg
- Total Carbs: 72.9 g
- Dietary Fiber: 7.9 g
- Protein: 31.8 g
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