Ginger Garlic Teriyaki Beef Meatballs with Asian Slaw
1 lb. ground beef
1 Tbsp prepared ginger
2 garlic cloves, minced
1 egg
½ cup teriyaki sauce
1 whole wheat hamburger bun
1 Tbsp canola oil
4 cups thinly sliced Chinese cabbage
½ jalapeno, thinly sliced
1 pear, cut into matchsticks
½ cucumber
1 Tbsp sesame seeds
1 Tbsp rice vinegar
Peanuts, crushed, for garnish
How to make it:
1. Preheat your oven to 400°F. In a blender or food processor, pulse the hamburger buns until breadcrumbs form. In a large bowl, using your hands, mix together the breadcrumbs, beef, ginger, garlic, and teriyaki sauce so that the mixture is sticky, but not gloppy. (Too gloppy? Buzz the burger bun and add enough breadcrumbs to correct the texture.) Roll the mixture into 12 golf-ball sized orbs.
2. In a large oven-safe skillet, heat the oil over medium-high. Add the meatballs to the pan and sear on all sides, about 7 minutes total. Transfer the skillet to the oven. Bake until cooked through, about 7 minutes.
3. While the meatballs bake, make the slaw: In a large bowl, mix together the cabbage, jalapeno, cilantro, pear, cucumber, sesame seeds, and rice wine vinegar. Season with salt, to taste.
4. Carefully remove the meatballs from the oven. Serve with the slaw topped with crushed peanuts. Serve with additional teriyaki sauce, if you want. Makes 3 servings.
Nutrition information per serving: 600 calories, 34g protein, 30g carbs (4g fiber), 38g fat.
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