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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Korean Meatballs

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.

Cooking Light OCTOBER 2010

  • Yield: 4 servings (serving size: 5 meatballs)

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.

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
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Korean Meatballs recipe

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