Korean-style Meatballs with Stir-Fried Vegetables
Active Time: 30 minutes / Cook Time: 25 minutes / Total Time: 60 minutes, including chilling time for the meatballs
Makes 4 servings
Read through the recipe before beginning, so that you can see the order of events.
Chef’s Tip: When making a stir-fry, have all of your ingredients prepped before you begin cooking. The cooking is fast and furious, and one ingredient will overcook if it is waiting in the pan for another ingredient to be chopped or measured. To know if the oil is hot enough, carefully add a drop of water to the oil; it should splutter and sizzle like crazy. You can also wait until the oil begins to give off wisps of smoke. Either way, it’s never a bad idea to have the exhaust fan above the stove going when you make a stir-fry!
- For the meatballs:
- 2 tablespoons plus 1 teaspoon gluten-free tamari or liquid aminos
- 1 tablespoon coconut sugar
- ½ tablespoon honey
- 1 ½ tablespoons finely chopped green onion (from about 1)
- 2 garlic cloves, minced
- ½ small or ¼ large pear, grated on the large holes of a box-grater
- 1 tablespoon toasted sesame oil
- 1 egg, lightly beaten
- 1 lb. ground beef
- For the vegetable sauce:
- 3 tablespoons gluten-free tamari or liquid aminos
- 3 tablespoons rice OR cider vinegar
- ¾ tablespoon honey
- 1 ½ tablespoons finely chopped green onion
- ¾ teaspoon gochugaru (Korean red pepper flakes) OR ½ teaspoon red pepper flakes (optional)
- ¾ teaspoon toasted sesame oil
- For the vegetables:
- 2 tablespoons coconut oil
- 3 cups broccoli florets
- 1 red bell pepper, cut into strips
- 8 cremini mushrooms, quartered
- 1 small onion, halved lengthwise and cut vertically into thin strips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Make the meatball mixture: In a large bowl, combine 2 tablespoons tamari through egg and stir well to combine. Add the beef and pork, mix just until combined, and refrigerate 30 minutes.
- While the meatballs chill, prep the stir-fry vegetables and make the sauce: in a medium bowl, whisk together the 2 tablespoons tamari through 1 teaspoon toasted sesame oil. Set aside.
- Using about a heaping tablespoon per meatball, form 20-24 meatballs and place on the baking sheet. Bake 20-25 minutes, turning the pan 180° halfway through baking time.
- While the meatballs bake, make the stir-fry: heat the oil in a large skillet or wok over medium-high heat. When it begins to shimmer, add the broccoli and cook, stirring continuously for 2 minutes.
- Add the bell pepper, mushrooms, and onion and cook, stirring continuously for 4-5 minutes, or until the vegetables are crisp-tender. Turn off the heat and add most the sauce, reserving 3 tablespoons. Stir to combine.
- Toss the meatballs with the remaining 3 tablespoons sauce.
- Place ¼ of the vegetables and meatballs on each of two plates. Serve.
- Package remaining vegetables and meatballs in airtight containers for lunches tomorrow. Refrigerate until needed.