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Korean Sticky Meatballs with Fresh Vegetables (Gluten, Grain, Dairy Free & Low Carb) From Front In Bowls
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Korean Sticky Meatballs with Fresh Vegetables (Gluten, Grain, Dairy Free & Low Carb)

This is a tasty and flavorful dish that still feels fresh and light.
Course Main Course, Main Dish
Cuisine Korean
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the meatballs

  • 500 g Minced beef
  • 1-2 tbsp Gochujang paste (depending on how spicy you like it)
  • 1/2-1 tsp Cayenne pepper
  • 2 Garlic cloves minced
  • 2 Scallions thinly sliced
  • 1 Egg lighly beaten
  • 1/2-1 tbsp Fresh ginger peeled and grated or minced
  • Salt, to taste

For the glaze

  • 1 small Ripe pear peeled and mixed into purée
  • 2-3 tbsp Gochujang paste
  • 1-1 1/2 tbsp Tamari or soya sauce
  • 1-1 1/2 tbsp Rice vinegar

For serving

  • 8-10 Radishes quartered
  • 4 small Carrots thinly sliced
  • 1 Cucumber cut in four lengthwise and then thinly sliced
  • 12 Sugarsnaps thinly sliced
  • 1 small jar of Kimchi (optional)
  • Cilantro, to garnish
  • Sesame seeds, to garnish
  • 2-3 dl Cauliflower rice (optional)
  • 1 tsp Sesame oil
  • 1/2-1 Lemon juiced

Instructions

  • Preheat the oven to 175 degrees Celcius.
  • Combine all the ingredients for the meatballs in a bowl. Don't blend too much, just until you have a smooth texture. You don't want the meatballs to be too dense, that will might make them a bit dry and boring.
  • Form equally sized meatballs (about 12-16, depending on how big you prefer them). Place on a parchment covered baking sheet and bake in the oven for 10-14 minutes (depending on how big your meatballs are and how cooked though you prefer them).
  • Meahwhile mix the pear into purée and then combine with the other ingredients for the glaze in a small pot. Let it shimmer on low heat while stirring regularly. Don't let the sauce burn.
  • Slice and dice all the vegetables.
  • Make cauliflower rice if making your own.
  • Preheat a nonstick pan over medium heat with some sesame oil.
  • Add the cauliflower rice and fry for 1-2 minutes. It should only get warm and a little browned and not cooked though.
  • When the meatballs are done take them out of the oven. Brush or dip them in the glaze.
  • Place meatballs, vegetables in bowls. Garnish with cilantro and sesame seeds and serve with cauliflower rice and kimchi (if using) on the side.