korean glazed meatballs
(8 ratings)
These meatballs were an essential ingredient in Korean Royal Court dishes such as sinsello, an elaborate Royal Court hotpot.
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(8 ratings)
yield
30 meatballs
prep time
15 Min
cook time
25 Min
method
Pan Fry
Ingredients For korean glazed meatballs
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1/2 lbground beef
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1/2 lbground pork
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5fresh mushroom caps , minced finely
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1/2 mdonion, finely chopped
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2green onions, finely chopped
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1egg yolk
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2 Tbspcorn starch plus more
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1 Tbspsoy sauce
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2 clovegarlic, minced
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1 tspginger, finely grated
- SAUCE INGREDIENTS
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3 Tbspsoy sauce
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1 Tbspsugar
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2 Tbsphoney
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3 Tbsprice wine
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3 Tbspwater
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2 clovegarlic cloves, thinly sliced
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1/2inch ginger, thinly sliced
How To Make korean glazed meatballs
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1Combine all the meatball ingredients well by hand until evenly blended.
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2Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
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3Heat a pan with 1 T oil over medium heat. Add half of the meatballs to the pan.
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4Fry until all sides are golden brown but not cooked through, 5 – 7 minutes. Remove from pan and set aside. Add the rest of meatballs to pan and repeat.
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5Heat the sauce ingredients in another skillet over medium heat. Simmer until slightly thickened, about 3-4 minutes.
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6Add all the meatballs to the sauce and cook another 5 minutes until sauce thickens.
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7Serve warm with a vegetable dish.
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