Korean Meatballs

Ready in 45 minutes

Serves 4-6 people

Recipe by Courtney Anderson

1 tbsp garlic powder

1 tbsp onion powder

½-1 tbsp fresh zested ginger (peeled)

1 egg

Black Pepper Himalayan salt

2 tbsp fresh cilantro or parsley

3 tbsp bread crumbs (optional)

½ tsp-1 tsp chili flakes

For the Sauce:

¼ cup soy sauce (or Tamari)

¼ cup coconut aminos (or more soy)

2 tbsp honey

1 tbsp sesame seeds

1 tsp fresh ginger

1 clove grated garlic

1 tsp hot sauce (optional)

Preheat oven to 375F.
Add all meatball ingredients into a large bowl and mix till combined. Roll into balls (approximately 1 tbsp per ball) Add to oven safe frying pan, drizzle in sesame oil (optional)
Brown meatballs in pan on stove top, then place in oven for a remaining 15 min, add sauce, mix, and cook for a remaining 5min.
For the Sauce: In a small saucepan add 1 tsp sesame oil, grated garlic and ginger, once browned add in remaining ingredients until combined. Remove from heat. Let rest 5 minutes. Drizzle over meatballs and serve.
Note: For a thicker sauce mix 1 tbsp tapioca starch with 1 tbsp warm water, mix till combined then add to sauce while simmer. It will thicken as sauce cools.