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Skillet meatballs -The Asian Age


Ingredients: 1  large egg * 1/4 c.  dried unseasoned breadcrumbs * 2 tbsp. chopped dill * 2 tbsp. mint * 2 tbsp. parsley * 1 tsp.  finely grated lemon zest * 6  cloves garlic * 1 lb. lean ground beef * Kosher salt * Pepper * 3 tbsp. olive oil * 2 c.  low-sodium chicken broth * 2 tbsp. lemon juice * 8 oz. shelled edamame * 3 c. baby spinach

Directions
1.    In large bowl, lightly beat 1 large egg, then add dried unseasoned breadcrumbs, chopped dill, mint, parsley, and finely grated lemon zest. Finely grate in 2 cloves garlic. Mix in lean ground beef, 1/2 teaspoon salt and 1/4 teaspoon pepper, then shape into balls.

2.     Heat 1 tablespoon olive oil in large cast-iron skillet on medium-high and brown meatballs on all sides. Transfer meatballs to plate and reduce heat to low.

3.    Add 2 tablespoons olive oil and 4 cloves garlic (sliced) and cook until golden brown. Add low-sodium chicken broth and lemon juice; bring to a simmer. Return meatballs to pan, cover and simmer 25 minutes. Add shelled edamame; return to a simmer. Fold in baby spinach and cook until just wilted.