(Edited from AP) Recipe: Miso-Ginger Meatballs with Spicy Peanut Dipping Sauce

Nutrition information per serving (values are rounded to the nearest whole number): 384 calories; 209 calories from fat; 23 g fat (4 g saturated; 1 g trans fats); 60 mg cholesterol; 13 g carbohydrate; 31 g protein; 3 g fiber; 1,255 mg sodium.

(Edited from AP)

Start to finish: 30 minutes

Servings: 4

 

For the meatballs:

2 tablespoons sweet white miso

2 teaspoons toasted sesame oil

1 teaspoon seasoned rice vinegar

1 teaspoon garlic powder

1 tablespoon grated fresh ginger

1 pound lean ground beef

3 scallions, finely chopped

 

For the peanut dipping sauce:

1/2 cup peanut butter

1 1/2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

1 teaspoon hot sauce

1 teaspoon garlic powder

1 tablespoon grated fresh ginger

6 tablespoons water

 

Heat the oven to 400 F. Spritz a baking sheet with cooking spray.

 

In a blender, combine the miso, sesame oil, vinegar, garlic powder and ginger. Blend until smooth, then transfer to a large bowl. Add the beef and scallions, then mix well.

 

Form the mixture into about 12 meatballs, then arrange them on the prepared baking sheet. Spritz the meatballs with cooking spray, then bake until cooked through, about 12 to 15 minutes.

 

Meanwhile, in the blender (no need to rinse it out) combine the peanut butter, soy sauce, vinegar, hot sauce, garlic powder, ginger and water. Blend until smooth.

 

Serve the meatballs on toothpicks for easy dipping. Alternatively, use them in a sub and drizzle the peanut sauce over them.

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Nutrition information per serving (values are rounded to the nearest whole number): 384 calories; 209 calories from fat; 23 g fat (4 g saturated; 1 g trans fats); 60 mg cholesterol; 13 g carbohydrate; 31 g protein; 3 g fiber; 1,255 mg sodium.

 

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