Korean Meatballs
Korean Meatballs: Sweet, spicy, and oh-so-delicious
”heeeeeeeeeeey sexy lady! Oh oh oh oh oh, Oppa is Gangnam style!” Ha, sorry, you wont be able to get that song out of your head now. Unlike this annoying (yet strangely catchy) bit of K-pop, this dish will not be a one-hit wonder in your kitchen. The sweet and spicy flavour may also inspire some jaunty dance moves, you never know.
TIP
- Coconut aminos are a paleo-compliant soy sauce replacement.
- For my chilli sauce I used Franks Hot Sauce.
- 1 kg beef mince
- 1 small onion (or 1/4 of a large one), roughly chopped
- 1 clove garlic, crushed
- Thumb of ginger, grated (2 teaspoons)
- 1/4 cup coconut aminos
- 1/4 cup coconut sugar
- 2 teaspoon sesame oil
- Pinch chilli
For the glaze…
- 1/4 cup coconut aminos
- 1/4 cup honey
- 3 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 2 tablespoons paleo-compliant chilli sauce
- 1 tablespoon sesame oil
Garnish…
- Sliced green onions
- Sesame seeds
Put all the meatball ingredients EXCEPT the mince in a mini food processor or blender. Blend until smooth. Pour this sauce into the mince and mix together well.
Preheat oven to 200 degrees celsius.
Prepare a large oven tray with baking paper.
Mould the mince mixture into 24 balls (they work out to be about 45-50g each).
Place on prepared tray and bake for 20 minutes until cooked through.
While they’re cooking, make the glaze.
Put everything into a saucepan and bring to simmer, stirring regularly. Simmer for a few minutes, then set aside to thicken slightly.
Once meatballs are cooked, remove from oven. You may want to heat your glaze up again slightly.
Toss the meatballs in the glaze, coating each one.
Sprinkle with green onion and sesame seeds.
Serve with cauli rice and steamed greens.
Serves 4-6
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