One Pan Spicy Korean Style Bbq Meatballs With Bok Choy And Rice Food

SPICY KOREAN BBQ MEATBALLS

Steps:

• Heat oven to 400ºF.
• Combine first 4 ingredients.
• Mix meat, stuffing mix, milk, egg and 1/4 cup of the garlic sauce mixture just until blended.
• Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining garlic sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
• Place meatballs in large bowl. Add garlic sauce mixture; toss to evenly coat meatballs with sauce.
• Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.

ONE-PAN SPICY KOREAN-STYLE BBQ MEATBALLS WITH BOK CHOY AND RICE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. 2 Make the Meatballs In a mixing bowl, combine ground beef, panko, white portions of green onions, and 3/4 tsp. salt. Form mixture into 16 evenly-sized meatballs. 3 Cook the Meatballs Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add meatballs to hot pan. Roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes. Transfer meatballs to another mixing bowl and gently combine with BBQ sauce (to taste) and sesame seeds. Cover and set aside.Drain excess grease and reserve pan; no need to wipe clean. 4 Cook the Rice Return pan used to cook meatballs to medium heat and add 1 tsp. olive oil.Add garlic and carrots to hot pan. Stir often until garlic starts to brown, 1-2 minutes.Add bok choy, rice, 1/2 tsp. salt, and 1 3/4 cups water. Bring to a simmerOnce simmering, cover, and cook until rice is tender and water is absorbed, 5-7 minutes.Uncover and remove from burner. 5 Finish the Dish Plate dish as pictured on front of card, topping meatballs with green portions of green onions. Bon appétit!

PLUM PORK SPICY MEATBALLS WITH BOK CHOY AND ZUCCHINI

Steps:

• Whisk together first 5 ingredients. Reserve 1-1/4 cups for sauce. Pour remaining mixture into a large bowl; add egg and 1/2 cup bread crumbs. Add pork; mix lightly but thoroughly. Shape into 16 balls. Place remaining 1 cup bread crumbs in a shallow bowl. Roll meatballs in bread crumbs to coat., In a large skillet, heat 3 tablespoons oil over medium heat. In batches, cook meatballs until cooked through, turning occasionally. Remove and keep warm. Heat remaining 1 tablespoon oil in the same skillet. Add zucchini and bok choy; cook and stir over medium-high heat until crisp-tender, 6-8 minutes. Add meatballs and reserved sauce; heat through. If desired, sprinkle with sesame seeds.