Korean Meatballs

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 9.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.7g
  • Protein: 23.9g
  • Carbohydrate: 9.7g
  • Fiber: 0.2g
  • Cholesterol: 63mg
  • Iron: 1.2mg
  • Sodium: 606mg
  • Calcium: 30mg

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. 1. Preheat oven to 400°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Korean Meatballs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy