with kimchi / broccoli
- 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
- Broccoli florets - 10 oz, chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 Tbsp
- Lime juice - 2 tsp
- 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)
- 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!
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.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.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!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.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...0 Helpful
Pretty great! Might add more kimchi next time as it could've used just a hint more flavor.0 Helpful