Indonesian-style mini meatballs
Uncooked lean ground beef
1 pound(s), or use a combination of lean ground beef, pork and veal
2 medium, minced
Dry oat bran
2 Tbsp, or instant wheat cereal
2 Tbsp, minced
⅛ tsp, or to taste
Plain fat free yogurt
Creamy peanut butter with omega-3
Low sodium soy sauce
- 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.
- Place the meatballs on the baking sheet and bake until no longer pink in the center, about 10 minutes.
- 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.