Korean Meatballs

Korean Meatballs Recipe
Photo: Randy Mayor; Styling: Cindy Barr
The hallmarks of Korean cuisine are garlicky, salty, and sweet flavors, so our essential ingredients here are garlic, lower-sodium soy sauce, and brown sugar. Serve the meatballs with store-bought kimchi and Quick Pickled Cucumbers to add characteristic heat and tang to the meal.

Yield:

4 servings (serving size: 5 meatballs)

Recipe from

Cooking Light

Nutritional Information

Calories 225
Fat 9.7 g
Satfat 1.3 g
Monofat 5 g
Polyfat 2.7 g
Protein 23.9 g
Carbohydrate 9.7 g
Fiber 0.2 g
Cholesterol 63 mg
Iron 1.2 mg
Sodium 606 mg
Calcium 30 mg

Ingredients

2 tablespoons brown sugar
2 tablespoons canola oil
8 garlic cloves
3 tablespoons lower-sodium soy sauce
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine brown sugar, oil, and garlic in a food processor; process until finely ground. Add soy sauce, salt, and chicken; process until finely ground. Divide chicken mixture into 20 equal portions. With moist hands, shape each portion into a meatball.

3. Heat a large cast-iron skillet over medium-high heat. Add 10 meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake at 400° for 5 minutes or until done.

Note:

Julianna Grimes,

October 2010
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