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Asian Beef Meatballs

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Makes 28 meatballs

Notes, Tips & Suggestions
Wine Notes: The jammy, spicy fruit of Sutter Home Zinfandel marries nicely with the tangy citrus sauce in this dish. But if you prefer a white wine, light, crisp Sauvignon Blanc pairs perfectly with spicy foods and will tame the hint of heat.

  • 1 pound ground beef
  • 2 tablespoons minced green onion
  • 2 tablespoons minced salted peanuts
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • Tangerine Dipping Sauce (see recipe)

    1. Heat oven to 400°F. Combine ground beef, green onion, peanuts, soy sauce, cilantro, garlic and ginger in large bowl, mixing lightly but thoroughly. Shape into 28 (1-1/4- inch) meatballs. Place on rack in broiler pan. Bake in 400°F oven 13 to 14 minutes to medium (160°F) doneness, or until no longer pink in center and juices show no pink color. Serve with Tangerine Dipping Sauce.
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