Menu for April 11-15 *Budget Week* Monday: Sesame Soy Meatballs

Pin It Now! Each month, I am going to do a very budget friendly weekly menu.  Each dish claims to feed a family of 4 for $10 (per meal)  I'm sure some will depend on what is on sale at the store, but so far, I think most will stand up to the hype.  I do; however, plan to double some of the dishes in order to have leftovers for lunch the next day.  Looking forward to a week full of new recipes!  Happy cooking!


Monday:  This should be a fun, kid-friendly dish and simple to make.  According to the website, this dish should cost you $2.50 per person.  (again, family of 4)  I'm including a noodle recipe to go with it, so it might change the price just a bit.  You can serve these with rice, noodles, or all veggies.  A side of Miso soup would be good too (though high in salt)


*Kid Korner:  have your kids roll the meatballs

Sesame Soy Meatballs w/noodles (recipe courtesy of Cooking Light)

Ingredients

• 1/3 cup minced green onions
• 2 tablespoons brown sugar
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon chile paste (such as sambal oelek)
• 1/4 teaspoon salt
• 6 garlic cloves, finely minced
• 1 pound ground sirloin
• Cooking spray

Preparation

• 1. Preheat the oven to 400°.
• 2. Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.
• 3. Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.

Noodles:

• 8 ounces uncooked wide rice noodles
• 1 tablespoon dark sesame oil
• 1 cup red bell pepper strips
• 1 cup julienne-cut snow peas
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/2 cup thinly sliced green onions

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.