Korean Style Meatballs with Egg Noodles
 
 
Author:
Serves: 4 - 6
Ingredients
  • 2 lbs minced meat of your choice, (you can use chicken, turkey, beef, lamb or pork)
  • ½ cup Panko breadcrumbs
  • 2 slices of egg bread (challah) - processed into crumbs
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 1 tablespoon Sriracha sauce
  • 1 tablespoons gochujang (Korean chili paste)
  • 1 tsp ground ginger
  • 1 tsp salt
  • ½ tsp pepper
  • Spicy Korean Apricot Glaze
  • ½ cup apricot jam
  • 1 tablespoon soy sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • Optional garnishes and add-ins: sliced green scallions, fresh pineapple chunks, chopped peanuts and cilantro.
Instructions
  1. Preheat oven to 400 F degrees. Line a baking sheet with foil and place a non-stick baking rack on top or use a parchment paper lined sheet. Set aside. *Note* I like placing my meatballs on the baking rack so the fat drips off onto the baking sheet.
  2. In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until browned and cooked through.
  3. Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
  4. Garnish as desired (I added steamed red pepper, fresh pineapple, scallions and chopped peanuts) and serve with cooked noodles or rice.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/02/08/korean-meatballs-with-egg-noodles/