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Asian-Inspired-Big-Batch-Meatballs

Asian Inspired Big Batch Meatballs with Broccoli and Peppers

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By Andrea Buckett and Canada Beef

This Asian Inspired Big Batch Meatballs with Broccoli and Peppers recipe allows you to cook a meal for tonight and then have extra meatballs to freeze for weekday lunches or have dinner prepped for another busy weeknight.

Asian-Inspired-Big-Batch-Meatballs

Asian Inspired Big Batch Meatballs with Broccoli and Peppers

This big batch recipe allows you to cook a meal for tonight and then have extra meatballs to freeze for weekday lunches or have dinner prepped for another busy weeknight.
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Course: Main Course
Preparation: Bake
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Author: Andrea Buckett

Ingredients

  • 2 slices white bread
  • 1/2 cup milk
  • 1 small head of broccoli, cut into small florets
  • 1 red pepper, cut into 1/2-inch strips
  • 1 Tbsp canola oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 lb lean ground beef
  • 5 green onions, thinly sliced
  • 2 Tbsp five spice powder
  • 4 Tbsp minced ginger
  • 3 cloves garlic, minced
  • 3 Tbsp soya sauce
  • 1/2 cup fresh cilantro
  • 1/4 cup toasted sesame seeds
  • Hoisin dipping sauce

Instructions

  • Tear the bread into pieces and combine with milk in a bowl; let stand to soak. Meanwhile, toss the broccoli and peppers with canola oil, salt and pepper and distribute evenly over a 16 x 11-inch foil-lined rimmed baking sheet.
  • In a large bowl combine the bread and milk mixture, ground beef, onions, five spice powder, ginger, garlic and soya sauce. Scoop 2 heaping tablespoons of ground beef mixture and roll into meatballs. Set aside.
  • Combine the cilantro and sesame seeds on another baking sheet or large plate. Roll each meatball in the cilantro and sesame seed mixture to coat. Place the meatballs onto foil-lined rimmed baking sheet pans, 20 on the one sheet pan with the veggies, and 20 on the other sheet pan (no veggies).
  • Bake in 400˚F (200˚C) oven for 10 minutes; turn each meatball and bake for another 10 to 12 minutes, until veggies are tender and meatballs are cooked through, testing that a digital instant-read thermometer reads 160˚F (71˚C) when inserted into several meatballs. Transfer the meatballs with veggies tray into a serving dish. Serve with the meatballs and vegetables with the Hoisin Dipping Sauce.
  • Allow other meatballs to cool. Transfer meatballs to a container, seal and refrigerate for up to 3 days or freeze for up to 3 months.

Hoisin Sauce

  • Combine 1/3 cup (75 mL) EACH hoisin sauce and mayonnaise with 1 Tbsp (15 ML) sambal oelek and 1 tsp (5 mL) sesame oil.
Nutrition Facts
Asian Inspired Big Batch Meatballs with Broccoli and Peppers
Serving Size
 
1
Amount per Serving
Calories
351
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
107
mg
36
%
Sodium
 
707
mg
31
%
Potassium
 
1002
mg
29
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
42
g
84
%
Vitamin A
 
1118
IU
22
%
Vitamin C
 
89
mg
108
%
Calcium
 
156
mg
16
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Find more ground beef recipes in the Big Batch Beef booklet.

andrea buckett

Andrea Buckett

Chef and food expert Andrea Buckett has been in the food business for over 20 years. She has served as culinary instructor, caterer, cooking school manager, recipe developer and food writer. Currently, on her platform Andrea Buckett Cooks, she inspires the appetites of Canadians and is regularly featured as a food expert on television, radio, in print and on the web. Andrea has been featured across Canada on Breakfast Television, CTV News Channel, Global Morning and on CTV Your Morning.

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