Korean Meatballs Recipe
Ingredients
| Lean ground beef | 1 pound | |
| 1 egg, lightly beaten | ||
| 1/4 cup each fine dry bread crumbs and thinly sliced green onion | ||
| Soy sauce | 1 Tablespoon | |
| 1/2 teaspoon each salt and sugar | ||
| Horseradish sauce | ||
Directions
In a bowl, stir together ground beef, egg, bread crumbs, onion, soy, salt, and sugar until well blended.
Shape into 1-inch balls. (At this point you may cover and refrigerate until next day, or freeze.)
Place meatballs (thaw if frozen) on rimmed baking sheets and bake, uncovered, in a 500° oven for 4 to 5 minutes or until lightly browned; reserve meat juices.
Serve meatballs and reserved juices in a chafing dish with tangy horseradish sauce alongside for dipping.
Shape into 1-inch balls. (At this point you may cover and refrigerate until next day, or freeze.)
Place meatballs (thaw if frozen) on rimmed baking sheets and bake, uncovered, in a 500° oven for 4 to 5 minutes or until lightly browned; reserve meat juices.
Serve meatballs and reserved juices in a chafing dish with tangy horseradish sauce alongside for dipping.
Chef
