Korean Meatballs

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  • 5 (1)
35 MIN
6 SERVING
Medium

PROTEIN

133g

CARBS

96g

CALORIES

1820kcal

SUGAR

66g

cholesterol

287mg

FAT

33g

Ingredients

Serving

1 medium

sriracha ( or gochujang pepper paste )

1 tsp
1 clove

rice flour ( optional )

1 tbsp

scallion ( Greens chopped (save white part for sauce) )

4 medium (4-1/8 long)

coconut aminos ( tamari soy sauce )

1/2 cup
1/4 cup

scallion ( white part only, chopped )

4 medium (4-1/8 long)
2 tbsp
1 tablespoon

sriracha ( or gochujang pepper paste )

1 tbsp
2 cloves

ginger ( minced )

2 tbsp, chopped
3/4 cup

potato starch ( or any other kind )

1 tbsp

Korean Meatballs

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens, and gochujang.

Step 3

Mix together using your hands until all is thoroughly combined.

Step 4

Shape into 1-1.5" balls and place on an ungreased baking sheet.

Step 5

Bake for 20 minutes and remove from oven. Top with sauce and serve immediately or place in a crockpot along with the sauce to keep warm while serving.

Step 1 (Sauce)

While meatballs are baking, combine all sauce ingredients in a small saucepot.

Step 2 (Sauce)

Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.

Step 3 (Sauce)

Pour over meatballs and serve hot.

Notes:
You can also make up the meatballs in advance and freeze them. Reheat before serving and then top with fresh-made sauce.

Day 11 of 40

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