Ingredients
Korean Meatballs
- 250g pork mince
- 250g beef mince
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic - crushed
- 2 tablespoons fresh ginger - grated
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic salt
- Freshly ground black pepper
- 1 small onion - finely diced
Korean Glaze
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic - crushed
- 1 teaspoon fresh ginger - grated
- 1 teaspoon cornflour mixed with 2 tablespoons water
- Rice for serving
Spicy Drizzle
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
Method
Korean Meatballs
- Preheat the oven to 200oC (180oC fan bake).
- Combine all the meatball ingredients together and roll into balls. Place on a baking tray with baking paper.
- Bake for 15 - 18 minutes or until cooked through.
- In a small saucepan, combine all the Korean glaze ingredients together and heat, while stirring until the sauce is thickened and glossy - set aside.
- In a small bow, combine all the spicy drizzle ingredients together - set aside.
- Once the meatballs are cooked, tip them into a bowl and toss through the Korean glaze.
- Serve over rice and drizzle with the spicy drizzle.