Great served on rice for dinner or as nibbles with 5 o’clock drinks.
For the meatballs
|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|
|2 Tbsp||Gochujang, use up to 3 Tbsp|
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- 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.