Korean Meatballs With Vinegar Dipping Sauce Food
KOREAN MEATBALLS
Korean style meatballs that are baked in the oven, then coated in a sweet (and as spicy as you want it) glaze. They're start to finish in just 30 minutes!
Provided by Katrina
Categories Beef
Time 30m
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 400℉ with a rack in the middle position. Line a baking sheet with foil and spray lightly with cooking oil spray.
- In a large bowl, mix together all of the meatball ingredients. I just use my hands to mix.
- Use a small cookie scoop, or your hands, to shape the meatballs into portions about the size of a ping-pong ball. Place on the prepared baking sheet. Leave enough space between the meatballs that they aren't touching.
- Bake for 20 to 25 minutes, until cooked through.
- While the meatballs are baking, make the glaze. In a medium bowl, whisk together all of the glaze ingredients. Set aside.
- When the meatballs are done cooking, add to the glaze bowl and toss gently until completely coated.
- Top with any of the following if desired: chopped peanuts, cashews, chives, green onions or Sriracha sauce.
KOREAN MEATBALLS WITH VINEGAR DIPPING SAUCE
These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol).
Provided by Cluich
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together ingredients for the dipping sauce.
- For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
- Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
- Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
- Serve warm or old with the vinegar dipping sauce.
SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h15m
Yield Makes 50
Number Of Ingredients 13
Steps:
- In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
- Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
- Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.
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
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
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
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