Crazy Korean meatballs
makes 40 meatballs
Great served on rice for dinner or as nibbles with 5 o’clock drinks.
For the meatballs
| 1 | Egg, large |
| 1 kg | Lean beef, minced (Main) |
| 1 cup | Panko breadcrumbs |
| 1 | Shallot, small, diced |
| 1 tsp | Crushed garlic |
| 1 tsp | Grated ginger |
| 1 tsp | Sesame oil |
For the Korean sauce
| 1 cup | Plum sauce, like Barkers |
| ½ cup | Hoisin sauce |
| ¼ cup | Water |
| 2 Tbsp | Gochujang, use up to 3 Tbsp |
Directions
- Preheat the oven to 220C. Lightly oil a roasting pan just large enough to hold the meatballs.
- Lightly beat the egg in a large mixing bowl. Add the remaining meatball ingredients, season with salt and pepper to taste and mix well. Roll into 3cm diameter balls. Place in a the roasting pan and bake for 8 minutes.
- Combine the sauce ingredients. Reduce the oven temperature to 180C.
- Pour the sauce over the meatballs. Cover and bake for 45 minutes. Add more Gochujang if preferred.