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"Hunger is the best sauce in the world."--Cervantes

Pampered Chef Chili-Lime Meatballs Recipe

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This recipe for Pampered Chef Chili-Lime Meatballs is from The Russo Jr Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glaze
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

Meatballs
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)
Directions:
Directions:
Whisk together baste and glaze, lime juice, curry paste and garlic pressed with Garlic Press in Small Batter Bowl.
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.
Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
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.

 

 

 

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