Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.
1. Preheat the oven to 400 degrees.
2. Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.
3. Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400 degrees for 7 minutes or until done.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 415 | ||
Calories from Fat: 265 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 79.5mg | 24 % | |
Sodium 480.2mg | 17 % | |
Potassium 385.9mg | 10 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 16.2g | ||
Protein 20.3g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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