Chili-Lime Meatballs

INGREDIENTS

Glaze

1/2 cup (125 mL) teriyaki baste and glaze

2 tbsp (30 mL) lime juice

2 tsp (10 mL) Thai red curry paste

2  garlic cloves, pressed

Meatballs

1 lb (450 g) 85% lean ground beef

1/4 cup (50 mL) plain dried bread crumbs

1  egg

2 tbsp (30 mL) Asian Seasoning Mix

2 tsp (10 mL) Thai red curry paste

2  green onions, sliced

  Lime wedges (optional)

DIRECTIONS

1

Whisk together baste and glaze, lime juice, curry paste and garlic pressed withGarlic Press in Small Batter Bowl.

2

Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs. Place meatballs in (12-in./30-cm) Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat.

3

Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield:

  ,
20 servings of 2 meatballs with 2 tsp (10 mL) sauce

Nutrients per serving:

Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/3 fruit, 1/2 medium-fat meat (1/3 carb)

Cook's Tips:

Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time.

To substitute the Asian Seasoning Mix, add 2 tsp (10 mL) grated fresh gingerroot, 3/4 tsp (4 mL) salt, 1 pressed garlic clove and 1/4 tsp (1 mL) ground cayenne pepper.

Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.