Korean Meatballs
with kimchi / broccoli

Name: Korean Meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Kimchi, finely chopped; 3 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 1/2 cup Stock, any type; 3 Tbsp Bragg's / coconut aminos; 2 Tbsp Tomato paste; 1 Tbsp Oil, toasted sesame; 1 Tbsp Vinegar, rice; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Beef, ground and lean; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1/2 tsp Arrowroot powder; 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.

Ingredients

Metric

Servings:

Korean Meatballs:

Kimchi - 1 Tbsp , finely chopped
Garlic - 3 cloves , chopped
Ginger, fresh - 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

Prep

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), aminos, tomato paste, toasted sesame oil, and rice vinegar. (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, 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 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.
Serve meatballs with broccoli on the side. Top everything with green parts of green onions. Enjoy!

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Korean Meatballs with kimchi / broccoli