Viking VCSO210SS Convection Cookbook - Page 15

Asian-Style Meatballs Low Excellent Source Fat of Protein Party planning just became easier. Add these meatballs to your special event repertoire and be prepared to share the recipe. But remind those who ask for the recipe that they'll also need the Viking Combi Steam/Convect™ Oven, which broils them perfectly in just 11 minutes. Makes about 30 (1-inch) meatballs ½ cup soy sauce ¼ cup water 1 clove garlic, minced 1 tablespoon sugar or artificial sweetener equivalent ½ teaspoon ground ginger 1 pound 93% lean ground beef ¼ teaspoon salt 1⁄8 teaspoon garlic powder 1 tablespoon onion juice ½ cup canned chow mein noodles, finely crushed ½ cup 2% milk In a 9 x 13-inch baking dish, combine soy sauce, water, garlic, sugar and ginger. Set aside. In medium bowl, combine remaining ingredients. Shape into balls 1-inch in diameter (about 30). Place in marinade. Turn each ball to coat. Cover and refrigerate for at least 2 hours, stirring once to ensure that all balls are coated in marinade. Touch Steam Convection and then program the oven for MANUAL, STEAM BROIL, WITH PREHEAT and 11 minutes. Press START to begin preheating. Place meatballs on greased steam basket on high rack in the baking tray. Place all on the upper level in the preheated oven. Press START. Serve with wooden picks and shallow dish of soy sauce with finely chopped scallions, if desired. Nutritional analysis per serving: Calories: 80 Cholesterol: 25 mg Fat: 2.5 g Sodium: 1120 mg Carbohydrate: 5 g Protein: 11 g 3