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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
Proteins
Cuisines

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

Amount Per Serving
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Reviews

Ratings

Original (63)
Gluten-free (7)
Paleo (18)
Vegetarian (10)

Most Helpful

Pre-baked my meatballs so I could just reheat them quickly and simmer them in the sauce at dinner time. Added a bit more cornstarch to make it just slightly thicker and served over cauliflower rice.

By: Alyson
Posted: Jul 18, 2018
Diet: Original
2 Helpful

42 reviews

My whole family loved these!

By: Maija
Posted: May 22, 2022
Diet: Original
0 Helpful

The sauce takes the longest to prepare. Made ahead. Meatballs easy.

By: Diane
Posted: Apr 13, 2022
Diet: Original
0 Helpful

Used lean ground turkey instead of beef. Didn’t have kimchi and didn’t add brown sugar. Prepped meatballs in the afternoon which made dinner prep easy!

By: Alyssa
Posted: Apr 11, 2022
Diet: Gluten-free
0 Helpful

Delicious meatballs. Hit for the whole family

By: Jennifer
Posted: Apr 11, 2022
Diet: Original
0 Helpful

I LOVED this. I substituted the ground beef for ground lamb as it was on sale and looked delish. This was great.

By: Josh
Posted: Apr 10, 2022
Diet: Original
0 Helpful

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