If yous follow this blog, yous know I’m obsessed amongst football, too non alone the games but also the nutrient aspect.
I love having friends coming over to sentinel the game on Dominicus too serve upwards around goodness.
But at the same fourth dimension I don’t desire to pass likewise much fourth dimension inwards the kitchen getting develop for the kick-off.
Enters these Glazed Korean-Style Meatballs.
This is a recipe that ever scores major points too though the component listing is long, the prep is minimal too the cooking is (mostly) done yesteryear an oven.
Which agency I’m ever develop for the money toss too I never lady friend a minute of the action!
These sweetness too spicy meatballs are but perfect: Filled amongst tons of cracking season too bring a unique twist to them cheers to the gochujang glaze.
You tin strength out adjust the spiciness inwards the glaze yesteryear scaling downwards on the chili paste. There’s also plenty of garlic too ginger, which makes me really happy.
Perfect for a political party but slow too quick plenty to see for midweek dinner, what makes these meatballs stand upwards out, is the glaze which is where the sweetness too spicy business office comes in. It’s such a elementary glaze, alone six ingredients, but totally makes these meatballs larn from proficient to awesome.
These meatballs are a cinch to brand too yesteryear baking them yous salve yourself the hassle of frying them, making a mess too cleaning upwards your stovetop too to a greater extent than dishes too hence on.
Did I cite how delicious they are?
I likely did. Ha!
Glazed Korean-Style Meatballs Print this recipe!
Adapted from Koreatown
Ingredients
Serves 4
Meatballs
1 lb / 453 gr dry soil beef
1 ½ tablespoons honey
1 teaspoon dry soil dark pepper
1 tablespoon sesame fossil oil (or whatsoever vegetable oil)
1 small-scale Bosc pear, peeled too roughly chopped
1 small-scale onion, quartered
½ tablespoon freshly grated ginger
three tablespoons soy sauce (I used organic wheat-free soy sauce)
ii garlic cloves
1 large egg, lightly beaten
⅓ loving cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs)
Glaze
¼ loving cup gochujang (spicy Korean chili paste)
ii tablespoons honey
ii teaspoons saccharide (I used coconut sugar)
ii tablespoons rice wine (if yous can’t abide by it purpose pale sherry or dry out white wine)
1 tablespoon sesame fossil oil (or whatsoever vegetable oil)
½ tablespoon soy sauce
Directions
Preheat oven to 450°F (230°C) too house a rack inwards the middle. Line a rimmed baking canvas amongst foil too lightly grease it. Set aside.
In the bowl of a nutrient processor combine honey, dark pepper, oil, pear, onion, ginger, soy sauce, too garlic. Pulse until a smoothen glue forms.
Transfer to a large bowl, add together beef, too mix to combine.
Add egg too breadcrumbs too mix well. If the mixture looks likewise wet, add together to a greater extent than breadcrumbs until the mixture is dry out plenty to stick together too curlicue into balls.
With dampened hands shape into 1 ½-inch balls too adapt on the baking canvas amongst a chip of infinite betwixt them.
Bake inwards the oven for twenty minutes.
When meatballs are done, transfer them to a plate too scrape the pan juices into a large skillet.
Add all sauce ingredients too create on medium-high rut for virtually three to iv minutes, until the sauce reduces too starts to thicken.
Add meatballs too mix gently to coat amongst sauce.
Serve sprinkled amongst chopped scallions too parsley over udon noodles, zoodles or linguine.
Nutrition facts
One serving yields 258 calories, xv grams of fat, xv grams of carbs, too 17 grams of protein. Sumber http://www.theironyou.com/