Spicy Asian Salmon Meatballs

Ingredients:

Meatballs

• 2 (6 oz) cans of low sodium Wild Pacific salmon, drained
• 1/2 cup homemade no/low sodium bread crumbs or use Panko
• 2 green onions, finely chopped
• 1 tbsp minced garlic
• 1/2 tsp ground ginger
• 1 tsp sesame oil
• 1 egg

Sauce

• 1/3 cup pineapple juice
• 1/3 cup no salt tomato sauce
• 1/8 tsp brown sugar
• 1 tsp sriracha (add more if you want really spicy)
• 2 tbsp sodium reduced soy sauce (Chinatown)
• 1/2 tsp ground ginger

Directions:

1. Preheat oven to 350F. Line a baking sheet with foil and spray it with non-stick cooking spray and set aside.

2. In a large bowl combine all the meatball ingredients and mix well. If mixture is too wet, add more breadcrumbs.

3. Using a cookie scoop or soup spoon, scoop up the meatball mixture and roll into meatballs. The mixture will make about 12 meatballs.

4. Place the rolled meatballs onto the baking sheet and place it in the oven.

5. Bake for 15-18 minutes.

6. While the meatballs are baking, make the sauce…… Mix all the sauce ingredients into a small saucepan and bring it to a low boil. Reduce the heat and simmer for about 10 minutes. Stir the sauce often to ensure that it is not burning.

7. Spoon the sauce over the meatballs and serve meatballs immediately.

8. Garnish with sesame seeds and additional green onions, if desired.

Makes 12 meatballs, each one having 72 calories, 69mg sodium, 7.4g carbohydrates

Original recipe from mjandhungryman.com, rewritten and modified for low sodium.