40 Days of Clear Consuming: Korean Meatballs

Day 11 of 40

Initially posted on Cooking Up Clear [Photo credit: Kari Lund]

Prep time: 15 min

Prepare dinner time: 20 min

Yield: about 20 meatballs

Elements:

• 1 pound floor beef
• 1 egg
• 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
• 1 clove garlic, minced
• 1 tablespoon rice flour (elective)
• Greens of 4 scallions, chopped (save white half for sauce)

Sauce Elements:

• ½ cup tamari soy sauce or coconut aminos (low sodium is most popular)
• ¼ cup rice vinegar
• 4 scallions, white half solely, chopped
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon gochujang pepper paste (or use Sriracha)
• 2 cloves garlic, minced
• 2 tablespoons minced ginger (from a couple of 2" piece)
• ¾ cup water
• 1 tablespoon starch of any sort (potato starch, corn starch, tapioca starch)

Directions:

1. Preheat oven to 350 levels.
2. In a medium bowl, add floor beef with egg, rice flour, garlic, onion greens, and gochujang.
3. Combine collectively utilizing your fingers till all is totally mixed.
4. Form into 1-1.5" balls and place on an ungreased baking sheet.
5. Bake for 20 minutes and take away from oven. High with sauce and serve instantly or place in a crockpot together with the sauce to maintain heat whereas serving.

Sauce:

1. Whereas meatballs are baking, mix all sauce elements in a small saucepot.
2. Warmth sauce elements whereas whisking till thickened to a BBQ sauce consistency.
3. Pour over meatballs and serve scorching.

Notes:

You can too make up the meatballs prematurely and freeze them. Reheat earlier than serving after which high with contemporary made sauce.

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