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Asian-Style Meatballs

Categories: Entertaining, Low-calorie, Showers, Snacks
Type: Appetizers and Snacks

Water chestnuts and soy sauce give an Asian flavor to the classic buffet meatball.

Serves: Serves: 6


  • 1 pound lean ground beef
  • 1/2 cup bread crumbs
  • 1/4 cup egg substitute
  • 1/4 cup nonfat beef broth
  • 1/4 cup + 2/3 cup water, divided
  • 1/2 cup canned water chestnuts, finely chopped
  • 1/2 cup diced celery
  • 2 tablespoons prepared horseradish
  • 2/3 cup apricot jam
  • 1/2 teaspoon garlic powder
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon lemon juice

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  1. Preheat oven to 350F. Line baking sheet with foil and spray with cooking spray.
  2. Combine ground beef, bread crumbs, egg substitute, beef broth, 1/4 cup water, water chestnuts, celery and horseradish in medium bowl; mix until ingredients are blended.
  3. Form mixture into small balls and arrange in a single layer on baking sheet. Bake 25 to 30 minutes, until lightly browned.
  4. Combine remaining ingredients in saucepan and bring to a boil over high heat. Cook, stirring constantly, 2 to 3 minutes. Meatballs can be cooled to room temperature, refrigerated and reheated or frozen. Store sauce in separate container.
  5. To serve: Defrost sauce and pour into saucepan. Bring to a boil over medium-high heat. Add meatballs; reduce heat to low, cover and simmer until meatballs are heated through.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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