- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Side Dish
Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Asian meatball recipe. Make a batch on the weekend, then serve in lettuce wraps or atop steamed brown rice with baby bok choy for a quick weeknight dinner.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil is a great way to make sure foods don't stick and helps make clean up easy!

Ingredients
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 tablespoon extra-virgin olive oil
- ½ cup fine dry breadcrumbs
- 1 8-ounce can water chestnuts, drained and finely chopped
- ¼ cup finely chopped scallions, plus more for garnish
- 2 tablespoons Shaoxing or dry sherry
- 1 tablespoon finely chopped fresh ginger
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 pound lean ground beef
- Reynolds Wrap® Non-Stick Aluminum Foil
Directions
Step 1
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Step 2
Preheat oven to 450°F. Line a large rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing up.
Step 3
Add breadcrumbs, water chestnuts, 1/4 cup scallions, Shaoxing (or sherry), ginger, salt and pepper to the cooled vegetables; stir until combined. Add beef and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
Step 4
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
Step 5
Garnish with additional scallions, if desired.
Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
© Meredith Corporation. All rights reserved. Used with permission.
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