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Asian Meatball Salad Recipe

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To jazz up iceberg lettuce, I tossed in some tangy meatballs flavored with soy sauce and water chestnuts. The homemade dressing is the perfect accompaniment.

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Asian Meatball Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 egg
6 teaspoons soy sauce, divided
1 can (8 ounces) water chestnuts, drained and chopped
1/3 cup thinly sliced green onions
1/4 cup dry bread crumbs
1 pound ground beef
1 tablespoon cornstarch
1 teaspoon sugar
1-1/2 cups chicken broth
1/2 teaspoon white vinegar
1 medium head iceberg lettuce, finely shredded
Additional green onions
1 medium lemon, cut into wedges

Directions

In a large bowl, beat egg and 4 teaspoons soy sauce; add water chestnuts, green onions and bread crumbs. Crumble ground beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-12 minutes or until meat is no longer pink.
Meanwhile, for dressing, combine cornstarch and sugar in a saucepan. Whisk in broth, vinegar and remaining soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Arrange meatballs over lettuce; garnish with onions and lemon. Serve with the dressing. Yield: 4 servings.

Originally published as Asian Meatball Salad in The Ultimate Ground Beef Cookbook , p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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