Korean Style Meatballs

This recipe is really good actually! The ground chicken is seasoned with asian flavours, then served with a  separate Korean Bbq sauce. I made these in the Instant Pot & it was very fast!

I had a pound a ground chicken that I wanted to use for dinner & not much time since i was starving! I did a search for chicken meatballs in the Instant Pot, & there was a lot of choice of recipes….but I chose this one & I was not disappointed.

The recipe is from the bewitched kitchen…Instant Pot Korean Meatballs

I followed the recipe pretty much with just a few small changes.

I had a bit of a problem because the instructions do not say how long to cook the meatballs for …so I cooked them for 5 minutes, but they were not done…I checked them with a meat thermometer so I am going to put in the method here to cook them for 10 minutes… I put the meatballs into a pie plate & poured the Korean BBQ sauce I had made from this recipe on top of the meatballs & microwaved them for 5 minutes. It actually worked out nicely since the sauce was on the meat & it was very tasty! Or, you can cook the meatballs in the oven .. the original recipe says to bake them at 425f for 25 – 30 minutes… make sure you check to make sure them are cooked completely with whatever method you use

I served these meatballs with some ramen noodles & sautéed spinach … you have lots of choice with these…you could serve them over rice, quinoa, coconut quinoa, rice noodles, ramen like I did, cauliflower fried rice… & add what ever vegetable you like… steamed broccoli….bok chop… snow peas… etc

Here is the recipe

Ingredients

For the Meatballs

1 lb ground chicken

1 egg

1 tsp minced garlic

1 tbsp minced ginger

1/2 tsp red pepper flakes

1/2 tbsp sesame oil

1/2 tsp salt

1/2 cup panko crumbs

1 tbsp oil

For the Korean BBQ Sauce

1/2 cup soya sauce

1/2  or 2/3 cup brown sugar *** I used 2/3 cup brown sugar but you could use 1/2 cup I think

1/2 tbsp minced garlic

1 tbsp rice wine vinegar

2 tsp asian chili garlic sauce

1 tsp sesame oil

1/2 tsp minced ginger

pepper

1 tbsp water

2 tsp cornstarch

Method 

For the Meatballs

  1. Mix the ground chicken, egg, garlic, ginger, pepper flakes, sesame oil & salt together
  2. Sprinkle the panko crumbs over the chicken mixture & let it sit for about 5 minutes… maybe this softens the crumbs??? Mix it in..
  3. If you are going to use an Instant Pot to make these meatballs…put the tablespoon of oil in the bottom of the pot….or as I mentioned above….bake them at 425f for 25 -30 minutes on a lined cookie sheet
  4. Form the meat into balls… I got 13… & put them in a single layer in the bottom of the pot over the oil
  5. Now…close the Instant Pot according to the manufacturers instruction & put the setting to Poultry but put it to 10 minutes….then let it natural de-pressurrize..& open the lid according to the manufactures instructions…. Once it is finished cooking then you turn it off & it will de-ressureize…but consult your manual
  6. While the chicken meatballs are cooking you can make the BBQ Sauce..

For the BBQ Sauce

  1. In a small saucepan, combine the soya sauce, brown sugar, garlic, rice wine vinegar, garlic chilli sauce, sesame oil, ginger & pepper
  2. Bring this to a boil
  3. Mix the cornstarch & water together in a little dish until the cornstarch dissolves
  4. Add the cornstarch mixture to the bbq sauce & cook on medium heat until the sauce thickens

Serve the meatballs with the bbq sauce… I poured the sauce over the meatballs… it was very good.

Enjoy!

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NOTE… I DID MY MEATBALLS FOR 5 MINUTES WHICH WAS NOT ENOUGH SO COOK THEM FOR
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Ingredients for the BBQ sauce… if you look closly I used red wine vinegar by mistake…haha
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The Korean  BBQ Sauce

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I pored the sauce on the meatballs & microwaved them to finish cooking them…it was good this way…

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