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Chili-Lime Meatballs

Chili-Lime Meatballs

1/2   cup (125 mL) teriyaki baste and glaze
2   tbsp (30 mL) lime juice
2   tsp (10 mL) Thai red curry paste
2   garlic cloves, pressed
1   lb (450 g) 85% lean ground beef
1/4   cup (50 mL) plain dried bread crumbs
1   egg
2   tbsp (30 mL) Asian Seasoning Mix
2   tsp (10 mL) Thai red curry paste
2   green onions, sliced
   Lime wedges (optional)
  1. Whisk together baste and glaze, lime juice, curry paste and garlic pressed with Garlic Press in Small Batter Bowl.
  2. Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs. Place meatballs in (12-in./30-cm) Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat.
  3. Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield: 20 servings

Nutrients per serving: (2 meatballs and about 2 tsp/10 mL sauce): Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

Cook's Tips: Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time.

To substitute the Asian Seasoning Mix, add 2 tsp (10 mL) grated fresh gingerroot, 3/4 tsp (4 mL) salt, 1 pressed garlic clove and 1/4 tsp (1 mL) ground cayenne pepper.

Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with 1/4 cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.