Quick Eats: Meatballs!
As we move into the fall months, it brings more time for get-togethers with football, holidays, and other life events. With life coming fast, it means time for quick eats.
There is a recipe that I enjoy making when I’m short on time but want something yummy and somewhat versatile—meatballs.
Y’all have heard me rave about these meatballs from the cookbook, (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin. The cookbook is set up for new and experienced cooks with each section focusing on just three recipes. This allows you to become an expert so to speak on three different types of dishes with the same or similar techniques, ingredients, and flavor profiles.
For the meatballs, they fall under the Bulgogi section. They are not traditional Korean cuisine but according to the authors, they have the same flavor profile as traditional Bulgogi.
I will say, if you are not familiar with or a fan of Asian flavors, this would be a good recipe to start with, as most of the ingredients are things you would use in non-Asian cooking. This is an adaptation of the Bulgogi meatballs.
List of ingredients
⅓ cup soy sauce
¼ cup brown sugar, packed
5-6 teaspoons garlic, minced
2 tablespoons sesame oil
1 tablespoon Mirin (this is a type of rice wine similar to sake. It is sweeter than sake but if in a pinch, you can use sake or sherry or another cooking wine. It will change up the flavor, so make sure to taste along the way. This is also optional.)
Breadcrumbs, unseasoned (panko is preferred but any type will do. You can even use smashed buttery crackers.)
Ground Beef, 1 Lb
Scallions, thinly sliced (I am not a fan, mostly because of texture, so I made the recipe with and without. I noticed a slight difference but nothing major. I would add some type of onion powder if not using the scallions.)
½ teaspoon cornstarch
Baking Sheet for the meatballs
Instructions
The first five (or four if you are not using the mirin) ingredients are mixed in a measuring cup (glass) or bowl. This is the marinade/sauce for the meatballs. Double it because it is not enough as listed above.
Preheat the broiler. Yup, the broiler. Take half of the marinade/sauce and pour it into a bowl. Add the breadcrumbs by sprinkling them on top. Give it a quick stir. Add the ground beef and scallions, if using, or onion powder. Mix with your hands to combine. Make sure not to overwork your meat mixture. We don’t want tough meatballs, ya dig?
Now, we are going to roll these babies into small balls, about the size of a ping pong ball. You can also make them bigger, if you would like, and have them with noodles but the small ones work best for quick eats such as an appetizer or snack.
Start placing the meatballs on the baking sheet but make sure not to overcrowd. Measure about ⅓ of your finger of the space in between the meatballs. Once the baking sheet is full, put it in the oven. Set a timer for six minutes. At six minutes, cut into one to make sure it is cooked thoroughly. If not, cook a few minutes longer. Check in one-minute intervals because we don’t want overcooked meatballs. They should have a nice char on top.
While the meatballs are in the oven, we will make the sauce. Take the reserved marinade/sauce and add it to a small saucepan over medium/medium-high heat (this depends on your stovetop, you be the judge). Take the ½ teaspoon of cornstarch and mix it with 1 teaspoon of water in a small bowl, to make a slurry. Stir it into the saucepan with the marinade and bring to a boil. Keep stirring while it gets to a boil. Once it hits boiling, turn off the heat. If you want to keep it warm, you can turn your stovetop to the warm setting or on low.
Remove the meatballs from the oven and place them in a bowl. Pour the sauce over the meatballs and shake to cover. Plate and enjoy!
If you would rather dip the meatballs, you can add the sauce into a dipping bowl. Use toothpicks to dip the meatballs into the sauce.
Garnish with sesame seeds, chili crisps, green onions, whatever strikes your fancy.
You can also eat these in lettuce wraps or over rice.
I had them over rice. The combination of flavors with the sticky short-grain rice was umami goodness.
These meatballs can also be frozen but you will cook them at 400° for about eight minutes. Make sure they are not charred, you want them mostly cooked.
Also note if you make your meatballs bigger, the cooking time will be different.
If you want more fun and easy recipes and Asian inspired eats, purchase (Serious) New Cook. It is such a great starter cookbook and a way to cook together with family and friends.
Xoxo~Christilisa