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Korean Meatballs in Barbecue Sauce

These meatballs are beautifully seasoned with some of Korea’s most commonly used ingredients. They are not fiery hot, just flavour packed. Fortunately Korean barbecue sauce is now sold in many supermarkets. If you can’t find it, use your favourite barbecue sauce plus a couple tablespoons of soy sauce.
Serves: 4
Prep Time: 15 min
Cook Time: 120 min

Ingredients

2 eggs
2 tbsp sesame oil
3/4 tsp salt
2 large garlic cloves
1 tbsp finely grated fresh ginger
1 tsp dried red chili flakes
1/2 tsp cayenne
450 g ground chicken
1/2 cup panko crumbs
1/2 cup Korean barbecue sauce
2 green onions, sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. For meatballs, place eggs in a medium size bowl with sesame oil and salt. Coarsely chop garlic and push through a garlic press. Add ginger, chili flakes and cayenne. Whisk together.

  2. Add meat and gently work with your hands to mix thoroughly. Sprinkle with panko crumbs and mix in. Let sit 5 minutes for crumbs to soak up liquid. Then using about 1/3 cup (100 mL) mixture, form into a large meatball about 2½ inches (6.2 cm) wide. Place on a large plate. Repeat with remaining mixture. You should have 8 meatballs.

  3. Pour sauce into the slow cooker. Add meatballs, separating as much as possible. Cover and cook on high 2 hours or on low for 4 hours. Remove meatballs to a plate and spoon sauce over top. Sprinkle with onions. Pair with rice. They will keep well in the refrigerator for 3 days.

  4. Stove Top Cooking: Heat barbecue sauce and ½ cup (125 mL) water in a large frying pan. Add meatballs and turn to coat. Adjust heat so sauce simmers. Cover and simmer meatballs, turning frequently, for 15 to 20 minutes. The sauce will thicken. Sprinkle with onions.

  5. Spinach Swirled Meatballs: Microwave 4 cups (1L) spinach leaves in a bowl until wilted. When cool enough, squeeze out as much liquid as possible. Thinly slice and stir into chicken mixture before forming into balls.

Nutrition Info

Per serving Amount
Calories434
Protein25 g
Fat28 g
Saturated Fat7 g
Carbohydrate21 g
Fibre2 g
Sugar19 g
Cholesterol178 mg
Sodium963 mg
Per serving % Daily Value
Potassium3
Calcium4
Iron15
Vitamin A12
Vitamin C8
Vitamin B616
Vitamin B1231
Folate12
Zinc27