Korean Meatballs
with rice / kimchi / broccoli

Name: Korean Meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Rice, uncooked white or brown; 1 Tbsp Kimchi, finely chopped; 3 cloves Garlic, chopped; 2 tsp Ginger, grated; 1/2 cup Stock, any type; 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Ketchup; 1 Tbsp Oil, toasted sesame; 1 Tbsp Vinegar, rice; 2 Tbsp Sugar, brown; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Beef, ground and lean; 1 Eggs; 1/4 cup Panko breadcrumbs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1 tsp Cornstarch; 10 oz Broccoli florets, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Stock, any type; 2 tsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

We've made Korean meatballs in the slow-cooker but are mixing them up this time around with a quick simmer on the stovetop.
Smarts: The only part of this meal that is time-consuming is forming the meatballs, so do that step ahead if time allows.

Proteins

Ground meat

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

Korean Meatballs:

Rice, uncooked white or brown - 1 cup
Kimchi - 1 Tbsp , finely chopped
Garlic - 3 cloves , chopped
Ginger - 2 tsp , grated
Stock, any type - 1/2 cup
Soy sauce, low-sodium - 3 Tbsp
Ketchup - 2 Tbsp
Oil, toasted sesame - 1 Tbsp
Vinegar, rice - 1 Tbsp
Sugar, brown - 2 Tbsp
Green onions - 2 stalks , chopped, green and white parts separate
Beef, ground and lean - 1 lb
Eggs - 1
Panko breadcrumbs - 1/4 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Cornstarch - 1 tsp

Pan Seared Broccoli with Lime:

Broccoli florets - 10 oz , chopped
Oil, cooking - 1 Tbsp
Stock, any type - 1 Tbsp
Lime juice - 2 tsp

Prep

Rice - (Skip if rice was made ahead on Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Kimchi / Garlic / Ginger / Broccoli - Prep as directed. Combine kimchi, garlic, and ginger. Store broccoli in a separate container. (Can be done up to 5 days ahead)
Make sauce - Combine kimchi, garlic, ginger, stock (portion for meatballs), soy sauce, ketchup, toasted sesame oil, rice vinegar, and sugar. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 2 days ahead)
Form meatballs - Mix beef with white parts of green onions, eggs, panko, salt, and pepper. Form into 1” / 2.5 cm wide meatballs. You should have ~5 meatballs per serving . (Can be done 1 day ahead)

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Make

Heat a skillet or nonstick pan with cooking oil (portion for broccoli) over medium-high heat. Add broccoli and sear until lightly browned on the outside.
Add stock (portion for broccoli) and cover pan with a lid or foil. Steam broccoli until tender, 2 to 4 minutes. Set broccoli aside and season with lime juice and some salt.
Return pan to burner and reduce heat to medium. Add oil (portion for meatballs) and then meatballs. Saute until meatballs are lightly browned on the outside.
Whisk cornstarch into sauce. Pour sauce over meatballs and cover pan with a lid or foil. Simmer meatballs in sauce, covered, until cooked through, 5 to 7 minutes.
If rice was made ahead, reheat in the microwave.
Serve meatballs and sauce over rice with broccoli on the side. Top with green parts of green onions. Enjoy!

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