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Bento #107 - Glazed Meatballs

Today's Bento:

Left to Right:
1 - Broccoli & Grape Tomato
2 - Onigiri (cylinders) Wrapped in Turkey Lunch Meat and an Egg Sheet
3 - Meatballs glazed with an spicy orange & ginger sauce 
4 - Baby Patty Pan Squash, sauteed
5 - Carrots

WW Flex Points = 7

The glaze I used to coat the meatballs is one I use frequently, it's very versatile and holds up equally as well on beef as it does on hearty fish (like salmon), poultry and pork.  It is the same glaze I used in Bento #40.  I've repeated the recipe here for your convenience.


2 tbsp. cornstarch
1 c. orange juice
1/4 c. butter
1/4 c. grated fresh ginger
2-3 cloves pressed garlic
1 hot pepper (seeded & membrane removed) cut into thin strips
1/4 c. orange marmalade
1/4 c. lemon juice
Tabasco sauce – to taste
1/4 tsp. salt

Combine cornstarch with 1/4 cup orange juice; set aside.

Melt butter over low heat. Stir in garlic, ginger and pepper slices, sauté until flavor permeates butter. Add remaining orange juice, marmalade and lemon juice. Stir in cornstarch mixture. Continue cooking, stirring constantly until mixture thickens. Add Tabasco & salt. Mix well.

To use this with meatballs:
Pan fry the meatballs until they are brown on the outside, they do not need to be cooked all the way through.  Put the meatballs in a sauce pan and cover with the glaze, cover and cook over low heat for 15-20 minutes or until cooked through (depending on the size of the meatballs.)