Bulgogi Meatballs served with rice and kimchi. Here's everything I love about Korean BBQ - but super kid friendly. These meatballs have a ton of veggies snuck into them and guess what, my kids ate them all! Which tells me it's a winner. My taste testers are THE harshest critics.
1 lb ground beef (15/85)
½ carrot
½ zucchini
¼ onion
3 cloves garlic
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
2 teaspoons sesame oil
1 teaspoon mirin / sake
¼ teaspoon kosher salt
½ teaspoon grated ginger
¼ cup quick oats
1 egg
In a food processor, grind the carrot, zucchini, onion, garlic until finely chopped.
In a large mixing bowl, mix the soy sauce, honey, rice vinegar, sesame oil, mirin, kosher salt, and grated ginger. Whisk until thoroughly mixed and add the chopped veggies, ground beef, egg, and quick oats into the same bowl.
Mix everything together until it is blended. The mixture will be a bit wet but let it sit for 10 minutes so the oats could absorb the liquid.
Preheat the oven to 350 degrees. Scoop the meat into 1 inch meatballs onto a lined baking sheet. Bake for 18-20 minutes or until juices run clear.
Serve with rice, kimchi, and wrap with green lettuce. Enjoy!
*If you want more sauce, double the sauce recipe and split in half. Boil it down until it becomes thick and saucey.
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