This is the recipe for the meatballs I made. I warn you that they are FORKING Scrumptious. The rice and cabbage that went around it was part of a different recipe that I think can be too troublesome. I spoke about it yesterday so if you want more details read yesterday’s post.

Ingredients for around 6 servings

1 lb ground meat (I used turkey 93% lean)

1/2 cup panko (I used Whole Wheat panko)

1 1/2 teaspoon sesame oil

1/2 cup scallions – cut thin

3 garlic cloves – ground to paste

1/2 teaspoon ground ginger

2 eggs – lightly beaten

1 teaspoon soy sauce

1 teaspoon five-spice powder

1/4 teaspoon Szechuan pepper – toasted and ground

1 Tablespoon (slightly heaping) reduced sodium Better Than Bouillon vegetable soup base (this is instead of salt….less sodium and more flavor)

1/2 teaspoon ground black pepper

2 Tablespoons fresh basil (or other basil) chopped

3 ends of lemongrass – hard outer skins removed – fine chopped

non stick spray.

Directions

Set oven to 350 degrees F.

Spray a baking sheet (or two) with non stick spray..

Mix all the ingredients together in a large mixing bowl.

Make small scoop sized meatballs…. (about 1.3 ounces each)

You should have around 21 meatballs.

They go in the oven until done. In my oven they took 15 minutes. I put most of the meatballs on the middle rack and the rest on the lower rack.

I served them two different ways. The way you see in the picture with a small amount of vegetable broth. For another meal I just mixed up some hoisin sauce with a small amount of ketchup and that was tasty with them.

Enjoy!