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Healthy Meals |
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This sophisticated appetizer is a delightful first course for a special dinner.
IngredientsMeatballs:
1 medium cucumber, shredded Dipping Sauce:
Directions
1.
To prepare the meatballs: In a small bowl, combine the cucumber and
carrot. Set aside. In a food processor fitted with a metal blade,
combine the pork, water chestnut, scallion, soy sauce, eggs, pepper,
and bread crumbs. Pulse several times just to combine.
2.
Preheat the oven to 375°F.
3.
With a melon baller or fingers, shape the meat mixture into balls
and place on a baking sheet. Bake for 10 minutes, turning meatballs
once, until the pork is no longer pink and the juices run clear.
4.
To prepare the dipping sauce: While the meatballs are baking, in a
small bowl, combine the soy sauce, canola oil, sesame oil, scallion,
and ginger. Stir to mix. Set aside.
5.
Arrange the reserved cucumber-carrot mixture in small mounds on a
serving plate. Arrange the meatballs around the vegetables. Drizzle
with a small amount of the sauce. Serve the remaining sauce on the
side.
Nutritional Facts per serving
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