Indonesian-style mini meatballs

4
3
3
SmartPoints® value per serving
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

Uncooked scallion(s)

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

tsp, or to taste

Plain fat free yogurt

¾ cup(s)

Egg white(s)

1 large

Water

¼ cup(s)

Creamy peanut butter with omega-3

1 Tbsp

Low sodium soy sauce

1 tsp

Instructions

  1. Preheat the oven to 400°F. Spray a baking sheet with nonstick spray. Combine the ground meat mixture, scallions, oat bran, 1 tablespoon of the cilantro, the cumin, salt, allspice, pepper, 1/4 cup of the yogurt, and the egg white in a medium bowl. Form into 24 one-inch meatballs.
  2. Place the meatballs on the baking sheet and bake until no longer pink in the center, about 10 minutes.
  3. Meanwhile, to prepare the sauce, heat the water and peanut butter in a small saucepan over medium-high heat, whisking constantly, until blended. Remove from the heat and stir in the remaining 1⁄2 cup yogurt and the soy sauce. Heat through but do not boil. Stir in the remaining 1 tablespoon cilantro. Serve the sauce warm with the hot meatballs. Yields 4 meatballs per serving.