Asian Beef Meatballs with Spicy Cucumber Salad

Asian Beef Meatballs with Spicy Cucumber Salad
Sometimes, it’s nice to have something that is a little lighter fare. This Asain dish, Asian Meatballs with Spicy Cucumber Salad really hits the spot flavorwise. It’s very simple and quick to make, so you can make this for a weeknight dinner – I don’t know about having leftovers, this will probably get all eaten up! If you don’t like spicy food, you can leave the chili out of the cucumber salad.

We make this healthy by including wheatgerm in the meatballs, and we bake the balls in the oven instead of frying or sauteing them.

Asian Beef Meatballs with Spicy Cucumber Salad mis en place

Mise En Place

Asian Meatballs and Rice with Spicy Cucumber Salad
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Meatballs
  • 1 lb ground beef
  • 1/2 red onion, minced
  • 2 tbsp ginger grated *
  • 1/2 cup wheat germ
  • 4 garlic cloves, minced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
For the Sauce
  • 1/4 cup General Hsu Stir Fry Sauce
  • 2 tablespoon Soy sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Chili flakes
  • 1/2 teaspoon Ginger powdered
For the Garnish
  • Spring Onions, sliced
  • Sesame Seeds
For the Rice
  • 1 cup white rice
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon butter
For the Salad
  • 1 cucumber
  • 1 Serrano chili, sliced
  • 1/2 red onion, sliced
  • cilantro leaves
For the Salad Dressing
  • 1/2 teaspoon dry mustard
  • 2 tablespoons sugar
  • 1/4 teaspoon sea salt
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup peanut oil
For the Meatballs
  1. Preheat the oven to 350. Line a half sheet pan with foil.
  2. Combine all the ingredients together and shape into meatballs. Use a small ice cream scoop to get evenly sized balls.
  3. Meatballs ready to bake

  4. Bake the balls in the oven until they are cooked through 160F/71C on an instant-read thermometer, about 20 minutes.
For the Rice
  1. While the meatballs are in the oven, put all the rice ingredients in a pan on low heat and cook, covered, until the rice is tender about 20 minutes. Keep the lid on the rice while you finish the rest.
For the Salad
  1. Cut the cucumber into small pieces, use a mandoline on julienne. Cut the chili into very thin slices and mix with the cilantro, cucumber, and red onion. To make the dressing, put the mustard a the bottom of a bowl. Add the sugar and vinegar. Mix well. Add the sesame oil and slowly stream in the peanut oil all the while whisking. You will come up with something similar to a vinaigrette. Pour this over the cucumber mixture. Put it in a nice serving dish. Refrigerate until ready to serve.
For the Sauce
  1. Mix all the ingredients together in a small bowl then put the sauce in a skillet. Cook the sauce until it is hot, stirring all the while. When the sauce is hot, add the meatballs and make sure they are completely coated.
  2. Put the rice in the center of a large serving bowl and arrange the meatballs around the rice.
  3. Garnish with sesame seeds and spring onion.
  4. Serve with the salad.
* I use freeze-dried LiteHouse Ginger because I don't have to worry about having fresh ginger on hand. If you cannot find it at your local store, Amazon has it as well. Highly recommended!

If you don't like spicy, by all means, omit the chili from the cucumber salad.
Nutrition Information
Serving size: 1 cup Calories: 650 Fat: 40 g Saturated fat: 12 g Unsaturated fat: 7 g Carbohydrates: 31 g Sugar: 16 g Sodium: 2262 mg Fiber: 6 g Protein: 29 g Cholesterol: 80 mg
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

4 Responses to Asian Beef Meatballs with Spicy Cucumber Salad

  1. Christine says:

    I saw the picture of the stuff used to make this. What’s that floating in a bowl? I didn’t see any ginger?

    • arbpen says:

      Christine, thanks for noticing that. I use LiteHouse Freeze-Dried Ginger because I don’t have to worry about having fresh ginger on hand. It’s very good. You just put it in a little bowl with some water, drain off the water, and you’re good to go. If your store doesn’t have it, has it, as well as other fine LiteHouse herbs.

  2. Hilda says:

    This looks really good. I’m going to make this and serve it with some steamed broccoli, too. Thanks for posting!

  3. Linda says:

    Looks delish! Can’t wait to make this.