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Korean Meatballs
with kimchi / broccoli

Active: 40 min Total: 40 min
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.
Tags

Ingredients

Metric
Servings:
4
Korean Meatballs:
  • Kimchi - 1 Tbsp, finely chopped
  • Garlic - 3 cloves, chopped
  • Ginger - 2 tsp, grated
  • Stock, any type - 1/2 cup
  • Bragg's / coconut aminos - 3 Tbsp
  • Tomato paste - 2 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Beef, ground and lean - 1 lb
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Arrowroot powder - 1/2 tsp
Pan Seared Broccoli with Lime:
  • Broccoli florets - 10 oz, chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1 Tbsp
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. 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)
  2. Make sauce - Combine kimchi, garlic, ginger, stock (portion for meatballs), aminos, tomato paste, toasted sesame oil, and rice vinegar. (Can be done up to 5 days ahead)
  3. Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 2 days ahead)
  4. Form meatballs - Mix beef with white parts of green onions, 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

  1. 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.
  2. 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.
  3. 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.
  4. Whisk arrowroot powder 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.
  5. Serve meatballs with broccoli on the side. Top everything with green parts of green onions. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (54)
Gluten-free (6)
Paleo (17)
Vegetarian (9)

37 reviews

I really liked the flavor of this dish, it reminded me of a dish I used to love as a kid called Porcupine Meatballs. I thought it was really salty though. I'm not sure if there is a low sodium version of Braggs, but I'll use less next time. I blanched my broccoli and roasted it in the oven with a little lemon juice.

By: Stephanie
Posted: Oct 07, 2021
Diet: Paleo
0 Helpful

I made this cause I was looking for recipes that I already had all the ingredients for. I'm so glad I did, this is a new favorite! I accidentally chipped up 2 TBS of kimchi instead of one, but we like kimchi so I went with it.

By: Sara
Posted: Mar 24, 2020
Diet: Original
0 Helpful

I used scant 1/2 tsp of chili garlic hot sauce instead of kimchi. Great flavor and was liked by everyone, but meal time consuming to make!

By: Cathleen
Posted: Feb 06, 2020
Diet: Gluten-free
0 Helpful

Pretty great flavor. Needed more corn starch to thicken the sauce a bit more. Next time I'll roast the broccoli while cooking the meatballs.

By: Sam
Posted: Dec 02, 2019
Diet: Original
0 Helpful

great flavor and easy to make for a crowd. If you prep the sauce early, the rest is a snap. I prefer cooking meatballs in the oven so I did that. 400 for 20 minutes or so...

By: Colleen
Posted: Dec 18, 2018
Diet: Paleo
0 Helpful

Pretty great! Might add more kimchi next time as it could've used just a hint more flavor.

By: Marin
Posted: Dec 13, 2018
Diet: Original
0 Helpful