With spicy ginger, zesty lime, and sauce that's both sweet AND heat, these meatballs can be served up as an appetizer or part of a main dish. Just throw in some glass noodles and chopped vegetables for a delicious fusion of flavors and textures.
1. Preheat the oven to 425 degrees Fahrenheit. Place a rack on top of a baking sheet and spray thoroughly with oil.
2. In a large bowl, combine all of the ingredients for the meatballs, mixing thoroughly to fully distribute the ingredients.
3. Using a tablespoon, scoop the mixture and roll between your hands to form tight meatballs. Place on the rack and cook for 20 to 25 minutes, or until done.
4. While the meatballs are cooking, combine the duck sauce, water, Sriracha, ginger, lime juice, fish sauce, Hoisin, and red pepper in a small pot over medium-low heat. Bring to a boil and simmer for 4 minutes, or until reduced.
Remove from the heat and stir in the rice vinegar.
5. Let the meatballs cool for 5 minutes, then put on a plate and 2/3 of the sauce over, rotating the meatballs to fully coat.
6. Serve with rice, glass noodles, or vermicelli on lettuce, alongside extra sauce for dipping. Top with extra scallions, peppers, or veggie mix. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 158 | ||
Calories from Fat: 23 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 42.4mg | 13 % | |
Sodium 1124.4mg | 39 % | |
Potassium 193.1mg | 5 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 26.9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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