Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light October 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

225 calories; fat 9.7g; saturated fat 1.3g; mono fat 5g; poly fat 2.7g; protein 23.9g; carbohydrates 9.7g; fiber 0.2g; cholesterol 63mg; iron 1.2mg; sodium 606mg; calcium 30mg.
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