Korean BBQ Meatballs
Course
| Cook Time | 25 minutes |
| Servings |
meatballs
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Ingredients
Korean BBQ Sauce
- 2 tbsp Ghee or Grass-fed butter
- 2/3 cup Coconut aminos
- 1/4 cup Water
- 3 tbsp Coconut sugar sub raw honey
- 2 tbsp Tomato paste
- 1 1/2 tbsp Minced garlic
- 1-2 tbsp Sriracha sub whatever hot chili sauce you have on hand
- 1 tbsp White wine vinegar sub coconut vinegar/apple cider vinegar
- 1/2 tsp Black pepper
- 1 tsp Sesame oil
- 1/4 tsp Ground ginger
- 1/2-1 tsp Pink salt
Korean meatballs:
- 1 tsp Ghee sub grass fed butter/coconut oil/avocado oil
- 1/2 cup chopped green onions 6-8 green onions
- 1 lb Grass fed ground beef sub any ground meat
- 3 tbsp Cashew milk sub almond/coconut milk
- 3 tbsp Cassava flour sub arrowroot powder/almond flour
- 2 tbsp Coconut aminos
- 1 tbsp Sriracha
- 1 tsp Sesame oil
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Pink salt
- 1/2 tsp Black pepper
- 1/4 tsp Ground ginger
Ingredients
Korean BBQ Sauce
Korean meatballs:
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Instructions
- In a deep, sauce pan over medium heat, add 1 tsp of ghee/oil and chopped green onions. Saute for 5 minutes or until soft. Set aside to cool.
- In the same pan, over medium heat, add all of BBQ sauce ingredients and bring to a simmer. Cook for 5-8 minutes or until sauce has reduced slightly. Reduce the heat to low and cover while you prepare the meatballs.
- In a bowl, mix together the remaining meatball ingredients along with the cooled green onions.
- To the BBQ sauce, drop 2 tbsp size balls into the mixture until one layer has formed. It's ok if the meatballs are touching slightly, just DO NOT overcrowd the pan or try to stir them around just yet.
- Increase heat to medium, cover, cook for 3-5 minutes.
- Remove cover and shake the pan slightly. Gently flip each meatball. If you find that you do not have enough liquid in the pan, feel free to add about 3-4 tbsp of water.
- On top of the first layer of meatballs, add another layer of the meat mixture, in 2 tbsp size balls. Cover and cook for another 10 minutes - shaking the pan every few minutes to slightly move the meatballs around. Repeat until you have used up all of the meat.
- After 10 minutes, uncover the pan and gently flip the meatballs around, moving the ones from the bottom to the top. Reduce heat to low, cover, and let simmer for another 5-10 minutes or until you're ready to serve!
- Serve these on top of cauliflower rice or as bite-sized appetizers!
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