Indonesian-style mini meatballs
4
Points®
Total Time
19 min
Prep
9 min
Cook
10 min
Serves
8
Difficulty
Moderate
These snack-size meatballs are quick and easy to prepare and full of flavor. You can make them ahead of time and bake just before serving, but it’s best to make the peanut-yogurt sauce at the last minute. If you like, both the meatballs and the sauce can be cooked in the microwave oven. Arrange the meatballs in six rows on a microwavable roasting rack. Microwave on HIGH 2 minutes. Rearrange the meatballs so the center rows are on the outside and the outer rows are now in the center. Microwave 1 minute or until the meatballs are no longer pink in the center. Set aside, covered to keep warm. Combine the water and peanut butter in a 2-cup glass measure. Microwave on HIGH 1 minute. Stir well to blend; stir in the yogurt and soy sauce. Microwave 15 to 20 seconds until warm (do not boil). Stir in the cilantro.
Ingredients
Uncooked lean ground beef
1 pound(s), or use a combination of lean ground beef, pork and veal
Scallions
2 medium, minced
Dry oat bran
2 Tbsp, or instant wheat cereal
Cilantro
2 Tbsp, minced
Ground cumin
1 tsp
Table salt
¼ tsp
Ground allspice
¼ tsp
Black pepper
⅛ tsp, or to taste
Plain fat free yogurt
¾ cup(s)
Egg whites
1 large
Water
¼ cup(s)
Creamy peanut butter with omega-3
1 Tbsp
Less sodium soy sauce
1 tsp
