Krazy Korean Meatballs

Meal prep is always something challenging. As a nurse, I take my food to work. It’s hard to find something yummy that also microwaves well. Ground meats are a good choice if you want the protein and filling nature of a meat but also want something you don’t need a knife for, and warms up well.

These meatballs are amazing. I have made them a variety of ways, with various sauces including teriyaki, curry, and hoisin. However, these Korean BBQ ones are one of my favorites. Bonus, You can meal prep this in under 30 minutes!

Carrots are a good side for this. They get kind of sweet when you roast them. You can also use green beans or broccoli for a yummy healthy side. Carrots are simple because you just need some oil, salt and pepper and you are golden in about 25 minutes.

People use various substances to form meatballs. I ALWAYS go to panko breadcrumbs. They are light so it doesn’t make the melba heavy or add a new flavor to them. Use your hands and get it all well blended in there with whatever spices you like. For these meatballs I use salt, pepper, and a Korean BBQ. Keeps the balls moist.

I have never been good at forming meatballs. They are never the same side, but try your best. Try to keep them around 1 inch so they cook evenly.

I use sticky rice as a side as well. But of course you can use whatever you want. My trick for not so ordinary rice is adding stuff to it. For this recipe I used ginger. I cut it up really small and sautéed it in oil in the pan before adding the rice and water according to package instruction. Ive also used garlic and onions as well in different recipes.

Basically, cooking is all about playing around with different flavors. Find what you like and put a spin on it.

                  

                                         

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Recipe

Prep time: 10 min

Cook Time: 30 min

Ingredients:

3-4 large carrots 2 Scallions

1 thumb ginger 12 oz Ground Beef

1/4 cup Panko Breadcrumbs 2 tbs Sour Cream

1 cup Korean BBQ sauce (Bulgogi) 2 tsp hot sauce

Jasmine rice Olive oil

Salt Pepper

1. Preheat oven to 425 degrees. Place rack in middle and top positions. 
2. Clean and cut carrots into diagonal slices. Sprinkle with oil and toss with salt and pepper.  Place on baking sheet and place in oven on top shelf. Roast for 25 minutes.
3. While carrots are roasting. Peel and slice ginger, separate scallion whites from greens. 
4. In a small pan, sprinkle oil over high heat until warm. Add half the ginger and stir until soft. Add rice and cook according to package instructions. 
5. In large bowl, add ground beef, 2 tbs of BBQ sauce, panko breadcrumbs, scallion whites, remaining ginger, and salt and pepper to taste. Using your hands, mix well together making sure to incorporate all the ingredients. Form into 1 inch balls and place on lined baking sheet. Placed in middle rack of oven. Cook for 15 minutes. 
6. While meatballs cooks, make cream sauce by mixing sour cream, hot sauce, and 2 tsp water in a small dish. Mix well. May need more water to make it thin and easy to drizzle. 
7. Removed meatballs from oven and place in large bowl with remaining Korean BBQ sauce and coat meatballs. Stir well. 
8. Place rice on plate and add meatballs and green beans. Drizzle meatballs with any remaining BBQ you would like. Drizzle everything with cream sauce. Enjoy.