1 pound lean ground leg of lamb
3/4 cup panko bread crumbs
1/2 medium red bell pepper, finely diced (about 1/2 cup)
1 large egg, beaten
3 scallions, white part only, finely chopped
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
1/4 cup hoisin sauce
1 tablespoon honey
1 teaspoon rice vinegar
1/4 teaspoon ground ginger
3 scallions, green part only, sliced into thin rings
2 teaspoons toasted sesame seeds
Preheat the oven to 400°F. Line large baking sheet with foil, lightly oil or coat with nonstick cooking spray and set aside.
Combine lamb, panko, bell pepper, egg, scallion whites, soy sauce, ginger and pepper in large bowl and mix until ingredients are just combined. Shape meat mixture into 32 balls. Place on prepared baking sheet and cook until lightly browned, about 12 minutes.
Meanwhile, whisk the hoisin sauce, honey, vinegar and ginger together in large bowl until well combined.
When meatballs come out of oven, add them to bowl and toss gently to combine. Place meatballs on serving platter with toothpicks and sprinkle with scallion greens and sesame seeds.
Note: Serve meatball appetizers with small cubes of fresh pineapple. Meatballs can also be served over whole wheat egg noodles with a side of sautéed vegetables, such as red bell pepper, snow peas and cauliflower.
Nutrition information per serving: 180 calories, 10 g fat (4 g saturated fat), 16 g protein, 7 g carbohydrate, 1 g dietary fiber, 270 mg sodium, 20% vitamin C.
For more tips and tasty lamb recipes for healthy home entertaining visit www.leanonlamb.com and www.pinterest.com/leanonlamb.