BULGOGI MEATBALLS
Beef meatballs full of Korean flavors and so very delicious! Serve with soy-vinegar dipping sauce if desired.
Provided by Peggy Oliver
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk soy sauce, Asian pear, brown sugar, green onions, sesame oil, garlic, fish sauce, and pepper together in a large bowl. Add beef, pork, bread crumbs, and egg; mix until just combined. Do not over mix. Cover and refrigerate for 30 minutes, or up to 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
- Bake in the preheated oven until golden and cooked through but still tender, 18 to 20 minutes. Turn baking sheets halfway through cooking time. Garnish with toasted sesame seeds.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 12.3 g, Cholesterol 94.1 mg, Fat 21.7 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 7 g, Sodium 453 mg, Sugar 5.5 g
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
SPICY PORK BULGOGI
Steps:
- Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.
- Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.
- Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.
MONGOLIAN BEEF MEATBALLS
Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles.
Provided by Arlyn Osborne
Categories Meatballs
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
- Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
- Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
- For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
- Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
- For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
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