Meal Planning

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.

 

Clear consuming at its finest:

40 Days of Clear Consuming: Tuscan Kale and Potato Soup

 

 

 

 

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