Sweet and Spicy Korean Meatballs

Name: Sweet and Spicy Korean Meatballs with a Cucumber and Edamame Salad
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince; 1 Piece of Organic Eggs; 20 Grams of Ginger garlic paste; 10 ML of Soy sauce; 1 Tbsp of Vegetable oil; 10 Grams of Sesame seeds; 15 ML of Sesame oil; 15 ML of Rice vinegar; 20 Grams of Gochujang; 15 Grams of Honey; 16 Grams of Ketchup; 1 Tbsp of Olive oil; 1 Piece of Carrot; 1 Piece of Cucumber; 1 Piece of Baby gem lettuce; 100 Grams of Edamame beans; 1 Piece of Lime; 15 Grams of Fresh coriander

with a Cucumber and Edamame Salad

In this recipe you'll be using Gochujang paste; a savoury, sweet and spicy fermented paste, popular in Korean cooking!

45 Reviews

Cals 649 · Prot 47 · Carbs 39 · Fat 36

Low Carb

25 min

Sweet and Spicy Korean Meatballs with a Cucumber and Edamame Salad

In this recipe you'll be using Gochujang paste; a savoury, sweet and spicy fermented paste, popular in Korean cooking!

45 Reviews

Cals 649 · Prot 47 · Carbs 39 · Fat 36

Low Carb

Ingredients

Meatballs

Grass fed Beef Mince

350 Grams

Organic Eggs 5*

1 Piece

Ginger garlic paste

20 Grams

Soy sauce 9*10*11*

10 ML

Vegetable oil

1 Tbsp

Sesame seeds 3*

10 Grams

Glaze

Sesame oil 3*9*

15 ML

Rice vinegar

15 ML

Gochujang 9*

20 Grams

Honey

15 Grams

Ketchup

16 Grams

Salad

Olive oil

1 Tbsp

Carrot

1 Piece

Cucumber

1 Piece

Baby gem lettuce

1 Piece

Edamame beans 9*

100 Grams

Lime

1 Piece

Fresh coriander

15 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2715 / 649
Fats (g)	35.7
of which saturated (g)	10
Carbohydrates (g)	39
of which sugars (g)	16.3
Fibers (g)	7.8
Proteins (g)	47.2
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep meatballs

In a large bowl, combine the beef mince, eggs, ginger garlic paste and soy sauce. Knead the mixture until combined. Shape into 10 meatballs.

Tip! Coat your hands in oil before shaping the meatballs; this way the mixture won't stick to your hands.

2 Fry meatballs

Heat a a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5 min or until browned all over. Drain any excess fat.

3 Prep salad

Meanwhile, peel and chop the carrot into thin matchsticks. Chop the cucumber into matchsticks. Separate the lettuce leaves.

Tip! In a hurry? Chop the vegetables into bite-sized pieces.

4 Make glaze

Add the rice vinegar, gochujang (spicy!), honey and ketchup to the meatballs. Cook for 2 min or until the glaze is thickened and the meatballs are cooked through. Remove from the heat and add the sesame oil.

5 Serve

Serve the glazed meatballs with the lettuce, carrots, cucumber and edamame alongside. Drizzle with olive oil and a generous squeeze of lime juice. Tear over the coriander leaves and sprinkle with the sesame seeds.

Tip! If you have time, add olive oil and lime to a bowl with a pinch of salt. Add the vegetables and toss.

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