Day 11 of 40
Initially posted on Cooking Up Clear [Photo credit: Kari Lund]
Prep time: 15 min
Prepare dinner time: 20 min
Yield: about 20 meatballs
Substances:
- 1 pound floor beef
- 1 egg
- 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
- 1 clove garlic, minced
- 1 tablespoon rice flour (non-obligatory)
- Greens of 4 scallions, chopped (save white half for sauce)
Sauce Substances:
- ½ cup tamari soy sauce or coconut aminos (low sodium is most popular)
- ¼ cup rice vinegar
- 4 scallions, white half solely, chopped
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon gochujang pepper paste (or use Sriracha)
- 2 cloves garlic, minced
- 2 tablespoons minced ginger (from a couple of 2" piece)
- ¾ cup water
- 1 tablespoon starch of any variety (potato starch, corn starch, tapioca starch)
Directions:
- Preheat oven to 350 levels.
- In a medium bowl, add floor beef with egg, rice flour, garlic, onion greens, and gochujang.
- Combine collectively utilizing your palms till all is completely mixed.
- Form into 1-1.5" balls and place on an ungreased baking sheet.
- Bake for 20 minutes and take away from oven. High with sauce and serve instantly or place in a crockpot together with the sauce to maintain heat whereas serving.
Sauce:
- Whereas meatballs are baking, mix all sauce components in a small saucepot.
- Warmth sauce components whereas whisking till thickened to a BBQ sauce consistency.
- Pour over meatballs and serve scorching.
Notes:
You can too make up the meatballs prematurely and freeze them. Reheat earlier than serving after which high with recent made sauce.
Clear consuming at its greatest:
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