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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.


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


  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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  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!



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