Steamed Meatballs In A Creamy Yogurt Sauce
As the weather warms up and bathing suit season approaches we are all looking for healthy and delicious recipes. When I talk to clients and customers looking for cooking classes the question that comes up is how to cook healthy and how to do it afford-ably. Before I left for work yesterday, I pulled a 1/2 lb. of ground sirloin 80/20 and placed in the fridg. I decided to use a frozen pack of mixed vegetables and small bag of Edamame. Frozen vegetables are great to have on hand for quick suppers. Plus they are packed at the peak of freshness making them a great alternative to fresh. I wanted to make meatballs, but it seems that acidic tomato sauces have not been kind to me therefore I choose a light cream sauce. I steamed the meatballs to keep them moist, light and delicious.
Total Steps
7
Ingredients
21
Tools Needed
1
Ingredients
- 2.0 pounds ground sirloin or ground chicken
- 2.0 tablespoons bread crumbs (plain or Italian)
- 1.0 tablespoon garlic powder
- 1.0 teaspoon black pepper
- 1.0 teaspoon coriander powder
- 1.5 teaspoons kosher salt
- 1.0 egg egg
- 3.0 ribs celery
- 0.25 large onion onion (or 1 small onion)
- 1.0 clove garlic
- 1.0 cup water
- 2.0 tablespoons water
- 1.0 tablespoon Worcestershire sauce
- 1.0 tablespoon corn starch
- 1.0 package frozen vegetables
- 0.5 cup frozen edamame
- 0.25 cup low fat yogurt or sour cream
- 0.5 cup brown rice
- 0.5 cup quinoa
- 2.0 cups water or beef broth
- 1.0 teaspoon salt(optional)
Instructions
Step 1
In a small food processor: place onion, garlic and celery and <a href="/QMX3H88P">shred.</a> Remove the vegetable mixture and place in a paper towel or cheese cloth and<a href="/KVDHNZ86"> squeeze</a> out the water/moisture. Be sure the vegetable mixture i<a href="/RF7SRX43">s dr</a>y.
Step 2
In a large bowl, combine <a href="/5YGQYH5K">ground </a>beef through egg plus the <a href="/QMX3H88P">shredded </a>vegetable mixture.
Step 3
Allow the mixture to rest for 10-15 minutes. Meanwhile, combine quinoa and <a href="/D434P8MH">brown </a>rice in a <a href="/7KR3LCHD">microwave </a>safe bowl. Add water or broth and<a href="/DPSVTKVY"> salt</a> then cover with plastic<a href="/X75YQJ6B"> wrap</a>.<a href="/7KR3LCHD"> Microwav</a>e for 8-12 minutes (depending on<a href="/7KR3LCHD"> microwave</a>).
Step 4
In a non stick saute pan, add one cup of water and the Worcestershire sauce, bring to a <a href="/GFSF4J5F">simmer.</a> While the water comes up to temperature form the meatballs. Then place in the saute pan, cook for 2 minutes on one side the<a href="/TCL6N2Z7">n fli</a>p and cook for another minute. Remove from the pan and ke<a href="/FVYNJCCW">ep wa</a>rm.
Step 5
Add your <a href="/YCPJKCW5">frozen </a>veggies, and edamame to the now beef <a href="/PMQVQDJ8">flavored </a>broth. Cook for 3 minutes or until the vegetables are<a href="/FVYNJCCW"> warmed</a> through.
Step 6
Combine cornstarch, water and yogurt. Add into the vegetable mixture and<a href="/DRM2WPZ4"> stir</a> to combine. Place the meatballs into the pan and allow t<a href="/GFSF4J5F">o simme</a>r for 8 minutes.
Step 7
<a href="/G463W56J">Scoop </a>1/4 cup of the rice and quinoa then <a href="/R34ZSY3M">top </a>with the meat and sauce.