Korean Style Meatballs
Korean Style Meatballs
64 bite sized meatballs (25 oz) (these were fully cooked and frozen. if they were raw, I would cook them first and skip the stove top portion and water in this recipe)
For the Sauce:
1 inch piece of fresh ginger finely grated on a microplane
2 t sesame oil
6 T soy sauce
3 T sugar
3 T honey
5 ea garlic,minced
1/2 small onion,minced
1 T red pepper paste (kochujang)
1 c water
For Serving:
Butter Lettuce (1-2 heads)
Preheat oven to 350. Combine all of the sauce ingredients except the water in a good size pot. Add the frozen meatballs and coat well. Turn the burner to high and add the water. Once boiling, reduce heat to medium and cook, stirring often until the meatballs are warmed though. Using a slotted spoon, transfer meatballs to a shallow baking dish. Continue to cook the sauce in the pot until thick and syrupy. With a rubber spatula, scrape all the sauce evenly over the meat balls and put in oven. (I'm sorry but I am going to have to be vague at this point because I had a 3 year old having a meltdown) I think they cooked 5-10 minutes before they looked all nice and glazed, but since I put them in a dish that was a bit too small and they were in two layers, I gave them a quick stir and basted them with the sauce in the bottom of the dish and cooked them another 5-10 minutes. The main thing is to make sure that they are well coated and that the sauce is not at all watery. The picture below is them just out of the oven.
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