This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Those with gluten allergies should use buckwheat flour and gluten-free tamari sauce in this recipe.
"You do not sew with a fork, and I see no reason why you should eat with knitting needles."
I love the combination of flavors in this recipe. The peanut butter makes a great binder for the meatballs and along with the 5 spice powder and sesame oil gives a great Asian flavor. The rich, sweet ginger mustard sauce with the slight bitterness of the kale makes this an all 'round winner.
Servings: 2 | Serving size: 3 ounces meatballs with noodles and sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe does not make very good leftovers.
|6 ounces||95% lean ground beef|
|1 Tbsp||whole wheat or buckwheat flour|
|1 Tbsp||smooth peanut butter|
|2 tsp||low sodium soy or gluten-free tamari sauce|
|1 Tbsp||Chinese 5 spice powder|
|fresh ground black pepper (to taste)|
|2 tsp||sesame oil|
|1 Tbsp||fresh ginger (minced)|
|1 medium||shallot (minced)|
|8 ounces||kale (thinly sliced)|
|4 ounces||sugar snap peas|
|2 tsp||Chinese or Dijon mustard|
|1 cup||low sodium chicken broth|
|3 ounces||rice noodles|
Place the ground beef, buckwheat flour, peanut butter, 1 teaspoon of the soy sauce, the 5 spice powder and pepper in a bowl. Using a fork, blend the ingredients together. Roll the mixture into 12 small meatballs.
Place 1 teaspoon of the sesame oil in a large skillet over medium high heat. When hot, add the meatballs and cook for about ten minutes, turning frequently until they are browned on all sides.
Remove to a plate.
Place the other teaspoon of sesame oil in the pan and add the shallot and ginger. Cook for about 2 minutes, stirring frequently. Add the kale and snap peas and cook for about 1 minute.
Stir and add the mustard, the remaining teaspoon soy sauce, chicken broth, water and rice noodles.
Cover and cook for about 12 minutes, stirring occasionally. Add the meatballs back to the pan and cook for another 3 minutes or so until the noodles are done. Serve.
Serving size: 3 ounces meatballs with noodles and sauce
|Calories 496||Calories from Fat 132|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 5g||22%|
|Vitamin A 360%||Vitamin C 282%|
|Calcium 22%||Iron 39%|
|Vitamin K 930 mcg||Potassium 1178 mg|
|Magnesium 103 mg|