Korean Meatballs


•1 egg
•1/2 tsp salt
•2 tbsp milk
•1/4 cup breadcrumbs
•1 lb ground chicken/ tukey/ or beef
•1 tbsp gochujang paste or sriracha

The Korean BBQ Sauce
•1/2 cup coconut aminos
•1/2 cup water
•2/3 cup brown sugar
•3 tbsp rice vinegar
•2 tbsp gochujang (substitute with sriracha)
•1/2 tsp white pepper powder
•4 garlic cloves, grated
•1 thumb sized ginger, grated
•1 tbsp corn starch
•1 tbsp water


The Meatballs
•Add egg, milk, salt into a bowl and mix to combine. Then add in meat, breadcrumbs and gochujang paste. Mix everything well.

•Form meatball using about 1- 1 1/2 TBSP of meat mixture. Place on a baking tray with a baking sheet. Continue with the rest of the mixture.

•Bake in a preheated oven at 450ºF (230ºC) for 10 minutes or until fully cooked. Meanwhile let's make the sauce.

The Korean BBQ Sauce
•Add all ingredients in a pan, except for corn starch and 1 tbsp water, and bring to a boil on medium heat. Use a whisk to mix everything well.

•Mix corn starch with 1 tbsp water. Once the sauce is boiling, add in corn starch mixture while mixing. Continue to cook for a few minutes until the sauce thicken.

Add meatballs to sauce and coat well.

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