korean glazed meatballs
These meatballs were an essential ingredient in Korean Royal Court dishes such as sinsello, an elaborate Royal Court hotpot.
prep time
15 Min
cook time
25 Min
method
Pan Fry
yield
30 meatballs
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 5 fresh mushroom caps , minced finely
- 1/2 medium onion, finely chopped
- 2 - green onions, finely chopped
- 1 egg yolk
- 2 tablespoons corn starch plus more
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- SAUCE INGREDIENTS
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons honey
- 3 tablespoons rice wine
- 3 tablespoons water
- 2 cloves garlic cloves, thinly sliced
- 1/2 - inch ginger, thinly sliced
How To Make korean glazed meatballs
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Step 1Combine all the meatball ingredients well by hand until evenly blended.
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Step 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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Step 3Heat a pan with 1 T oil over medium heat. Add half of the meatballs to the pan.
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Step 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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Step 5Heat the sauce ingredients in another skillet over medium heat. Simmer until slightly thickened, about 3-4 minutes.
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Step 6Add all the meatballs to the sauce and cook another 5 minutes until sauce thickens.
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Step 7Serve warm with a vegetable dish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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