Beef Hoisin Meatballs
These are perfect hors d'œuvre for a dinner party. Meatballs are usually made from regular ground meat, which has three times the fat and calories of extra-lean.
My version compensates for the fat with a hoisin sauce. The red currant jelly adds a tart-sweet flavor and gives the sauce the thickness it requires.
- 8 oz extra-lean ground beef
- 3 tbsp dry breadcrumbs
- 2 tbsp hoisin sauce
- 1 tsp crushed garlic
- 1 egg
- 2 tbsp minced green onion
- ¹/³ cup hoisin sauce
- ¹/³ cup red currant jelly
- 1 tsp crushed garlic
- ½ tsp minced fresh ginger
- 2 tbsp water
- tbsp chopped green onion
- 2 tbsp chopped fresh cilantro or parsley
1. For the meatballs, combine the beef, breadcrumbs, hoisin sauce, garlic, egg and onion. Form into 20 to 24 small meatballs about 1 inch in diameter.
2. Spray a large non-stick skillet with cooking oil and add the meatballs. Cook over medium-high heat for 3 minutes, turning until browned on all sides.
3. For the sauce, combine the hoisin sauce, jelly, garlic, ginger and water in a small bowl.
4. Add to the meatballs and stir well. Cover and simmer on low heat for 10 minutes. Serve garnished with the green onions and cilantro.
Per serving: Calories 150 • Protein 8.1 g • Carbohydrates 19.2 g • Fiber 0.6 g • Total fat 4.2 g • Saturated fat 1.5 g • Cholesterol 52 mg • Sodium 321 mg • prep time 15 minutes • cook time 13 minutes
Shrimp Skewers with Hoisin-Apricot Sauce
The combination of shrimp, hoisin and apricot flavors is wonderful. This would also be delicious with scallops or thin strips of boneless chicken breast.
- 16 medium shrimp (about 12 oz), peeled and deveined
- 16 wooden skewers (about 6 inches long)
- 1/4 cup apricot jam
- 1 tbsp oyster sauce
- 3 tbsp chopped fresh basil
1. Threat shrimp on skewers.
2. Combine the apricot jam, oyster and hoisin sauce in a small bowl. Set aside half of the sauce. Brush the other half over the shrimp.
3. In a grill pan or a skillet lightly coated with cooking spray, sauté the shrimp, just until they are no longer pink, about 5 minutes. Serve with the remaining sauce and garnish with basil.
Per serving (1 skewer): Calories 35 • Protein 4 g • Carbohydrates 5 g • Fiber 0.1 g • Total fat 0.3 g • Saturated fat 0.1 g • Cholesterol 32 mg • Sodium 94 mg • prep time 15 minutes • cook time 5 minutes
Chicken Satays with Peanut Coconut Sauce
These satays can be served as an appetizer or a main course. Use natural peanut butter to avoid trans fats and sugar. Light coconut milk is also available.
- 12 oz skinless boneless chicken breasts (about 3 breasts)
- 18 wooden skewers (about 6 inches long)
- 1/4 cup light coconut milk
- 2 Tbsp natural peanut butter
- 2 tsp low-sodium soy sauce
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp honey
- 1 tsp finely chopped garlic
- 1/2 tsp finely chopped ginger
- 1/2 tsp hot chili sauce
- 3 Tbsp chopped cilantro
- 1 tsp sesame seeds
1. Cut the chicken into strips about 4 inches long and 2 inches wide. Thread the strips of chicken onto the skewers.
2. In a bowl whisk together the coconut milk, peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger and chili sauce. Reserve half of the sauce; brush the other half over the chicken satays.
3. In a nonstick skillet, or a grill pan lightly coated with cooking spray cook the chicken for 5 minutes or just until no longer pink. Serve with the remaining sauce and garnish with cilantro and sesame seeds.
Per serving (1 skewer) Calories 42 • Protein 4 g • Carbohydrates 1 g • Fiber 0.1 g • Total fat 2.2 g • Saturated fat 0.3 g • Cholesterol 10 mg • Sodium 34 mg • prep time 15 minutes • cook time 5 minutes •