Spicy Korean Inspired Meatballs Recipe
Ingredients for 5 servings
Meatballs
1 1/2 lb 96% lean ground beef
1 egg
1/3 cup fresh chopped cilantro, finely packed
2 teaspoons onion powder
Sauce
4 tablespoons Gochujang (OR red chili sauce, more/less to taste)
1/4 cup (4 tablespoons) peach or apricot jelly
1 tablespoon low sodium soy sauce
3 tablespoons rice vinegar (or less if desired)
1 tablespoon fresh ginger (optional)
2 teaspoons arrowroot starch + 1 tablespoon water
Garnish
2 tablespoons sesame seeds
3 green onions, chopped
STEPS
Step 1
Set oven to 420F / 216C.
Step 2
Mix together the ingredients for the meatballs in a large bowl. Once mixed, use a food scale to measure out individual portions for each meatball so they are more uniform for tracking your macronutrients.
Step 3
Add the meatballs to a mini muffin tray or baking sheet lined with parchment paper. Bake in the oven for 6 to 8 minutes.
Step 4
Set a nonstick skillet on low-medium heat.
Step 5
Mix together the ingredients for the sauce, then pour it into the skillet to warm and become smooth(er). Add in the arrowroot mixed with water, and continue to stir quickly so the sauce does not clump but thickens, about 1 minute.
Step 6
Reduce the heat to low or REMOVE the skillet from the heat. Add the baked meatballs and fold everything together.
Step 7
Garnish and enjoy with brown rice, mixed veggies and low sodium soy (or liquid aminos) if needed.