40 Days of Clean Eating: Korean Meatballs

Kari Lund

Coach

Recipes, Nutrition

Day 11 of 40

Healthy Eating, nutrition, protein, recipes, meal planning, 40 Days of Clean Eating

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

 

Prep time: 15 min

Cook time: 20 min

Yield: about 20 meatballs

 

 

Ingredients:

  • 1 pound ground beef
  • 1 egg
  • 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
  • 1 clove garlic, minced
  • 1 tablespoon rice flour (optional)
  • Greens of four scallions, chopped (save white part for sauce)

 

Sauce Ingredients:

  • ½ cup tamari soy sauce or coconut aminos (low sodium is preferred)
  • ¼ cup rice vinegar
  • 4 scallions, white part only, 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 about a 2" piece)
  • ¾ cup water
  • 1 tablespoon starch of any kind (potato starch, corn starch, tapioca starch)

 

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens, and gochujang.
  3. Mix together using your hands until all is thoroughly combined.
  4. Shape into 1-1.5" balls and place on an ungreased baking sheet.
  5. Bake for 20 minutes and remove from oven. Top with sauce and serve immediately or place in a crockpot along with the sauce to keep warm while serving.

 

Sauce:

  1. While meatballs are baking, combine all sauce ingredients in a small saucepot.
  2. Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.
  3. Pour over meatballs and serve hot.

 

Notes:

You can also make up the meatballs in advance and freeze them. Reheat before serving and then top with fresh made sauce.

 

Clean eating at its best:

40 Days of Clean Eating: Tuscan Kale and Potato Soup

 

 

 

 

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