Spicy Korean Bbq Meatballs Food

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

KOREAN BARBECUE-STYLE MEATBALLS

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.

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!