*****31/56 SWEET & SOUR WHEATBALLS

RECIPE 31/56  SWEET & SOUR WHEATBALLS (reviewed March 31)

INGREDIENTS

1/2 cup uncooked bulghur wheat
1 3/4 cups panko bread crumbs, divided
1/3 cup light mayonnaise
4 green onions with tops, finely chopped
1 egg
2 Tbsp reduced-sodium soy sauce
1 cup plus 2 Tbsp Sweet and Sour Sauce (or Teriyaki Sauce with Honey), divided
2 tsp grated fresh gingerroot
3 garlic cloves, pressed
1/4 tsp each salt and coarsely ground black pepper
2 1/2 Tbsp canola oil
1 large red bell pepper, thinly sliced
1 cup frozen shelled edamame beans, thawed
4 cups shredded napa cabbage

DIRECTIONS
PREP TIME 25 MINUTES  TOTAL TIME 50 MINUTES  YIELD 4  CALORIES 420

1.  Preheat oven to 375 F.  For wheatballs, combine 1 cup water and bulghur in saucepan.  Cover and cook over medium heat 10 minutes or until bulghur is tender.   Cool 5 minutes.  Combine bulghur, 1 1/4 cups of the bread crumbs, mayonnaise, green onions, egg soy sauce, 2 Tbsp Sweet & Sour Sauce, ginger, pressed garlic, salt and black pepper; mix well.  Cover and refrigerate 10 minutes (helps keep its shape when formed into wheatballs).

2.  Place remaining 1/2 cup bread crumbs onto plate.  Using level Medium Scoop, form bulghur mixture into 16 wheatballs.  Coating even with bread crumbs.

3.  Heat oil in nonstainless skillet, heat 1 to 3 minutes or until shimmering.  Cook wheatballs 4 to 6 minutes or until golden brown, turning occasionally.  Place skillet in oven; bake, uncovered, 5 minutes.  Carefully remove from oven.

4.  Meanwhile for sauce, combine remaining 1 cup Sweet & Sour Sauce, bell pepper and edamame microwave for 1 to 2 minutes or until hot.  To serve, divide cabbage among serving plates; top with wheatballs and sauce.