Mini Meatballs With Black Bean Sauce

Great as an appetizer or a main meal served over rice or rice noodles. The black bean sauce is readily available in the Asian section of your supermarket.

1. For the sauce, combine the brown sugar, ketchup, black bean sauce, rice vinegar, sesame oil, garlic and ginger in a bowl. Set aside.

2. For the meatballs, combine the beef, breadcrumbs, garlic, egg and green onions in a large bowl. Add 3 Tbsp of the reserved sauce. Mix well. Form into 20 to 24 small meatballs, about 1 inch in diameter. Place on baking sheet and bake for 10 minutes, turning halfway through the baking time.

3. In large skillet, add the cooked meatballs and remaining sauce. Cover and simmer on low heat for 4 minutes or just until hot.

4. Garnish with sesame seeds and cilantro or parsley.

3 Tbsp packed brown sugar
¹⁄³ cup ketchup
¼ cup black bean sauce
1½ Tbsp rice vinegar
1 tsp sesame oil
1½ tsp finely chopped garlic
1½ tsp finely chopped ginger

1 tsp sesame seeds
2 Tbsp chopped cilantro
or parsley

½ lb lean ground beef
3 Tbsp seasoned dry
1 tsp finely chopped garlic
1 egg
2 Tbsp finely chopped green

Nutritional Analysis per Serving

Calories 133
Protein 9 g
Fat 5 g
Saturated Fat 1.1 g
Carbohydrates 13 g
Cholesterol 56 mg
Sodium 227 g
Fiber 0.5 g

Prep Time: 20 minutes
Cook Time: 10 minutes

Make Ahead: Bake meatballs up to a day in advance.

Serves 6

Nutrition Watch: Black bean sauce is high in sodium. You can always use half water or stock and half black bean sauce to reduce the sodium.