Oriental Meatball Veggie Packets Rsc
Elevate your weeknight dinners with these vibrant and flavorful Oriental Meatball Veggie Packets! This recipe combines tender, juicy beef meatballs infused with garlic, ginger, soy sauce, and sesame oil, paired with a colorful medley of crisp vegetables like carrots, zucchini, snow peas, and bell peppers. Cooked together in individual foil packets, this method locks in moisture and aroma, creating a fuss-free, oven-baked dish that's ready in just 25 minutes. A glaze of hoisin sauce and rice vinegar adds a tantalizing sweet-savory finish, making every bite an irresistible fusion of flavors. Perfectly portioned and easy to customize, these packets are a healthy, family-friendly meal served straight from the foil or paired with steamed rice or noodles.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 0.5 cups Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 large Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Snow peas
- 2 stalks Green onions
- 2 tablespoons Hoisin sauce
- 1 teaspoon Rice vinegar
- 4 sheets Aluminum foil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined but do not overwork the meat.
Shape the mixture into 12 evenly sized meatballs and set aside.
Wash and prepare the vegetables. Cut the carrot, zucchini, and red bell pepper into thin matchsticks. Trim the ends of the snow peas and slice the green onions into small rounds.
Lay out 4 large sheets of aluminum foil on a flat surface. Divide the vegetables evenly among the foil sheets, creating a bed of mixed veggies in the center of each sheet.
Place 3 meatballs on top of the vegetables in each packet.
In a small bowl, whisk together the hoisin sauce, rice vinegar, and a teaspoon of water to create the glaze.
Drizzle the glaze evenly over the meatballs and vegetables in each foil packet.
Fold the foil over the ingredients to create a sealed packet, ensuring it is tightly crimped to prevent leaks.
Place the packets on a baking sheet and bake in the preheated oven for 25 minutes, or until the meatballs are fully cooked at an internal temperature of 160°F (71°C).
Carefully remove the packets from the oven and let them rest for 2 minutes before opening to release the steam.
Serve the Oriental Meatball Veggie Packets directly in the foil or transfer to a plate along with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 37.8 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
