Korean Meatballs and Cucumber Salad Recipe

By: | Tags: , | Comments: 0 | February 23rd, 2011

I made this one and LOVED it! It is actually pretty easy to make and tastes like the inside on pot stickers.  I felt like I needed some carbohydrates that day so I also made thin rice noodles and uses the cucumber salad dressing on it.  Delicious!

I got this recipe from October’s Cooking Light.

Korean Meatballs

Yield: 4 servings (serving size: 5 meatballs)

Ingredients

  • 2  tablespoons  brown sugar
  • 2  tablespoons  canola oil
  • 8  garlic cloves
  • 3  tablespoons  lower-sodium soy sauce (use gluten-free if you want)
  • 1/4  teaspoon  salt
  • 1  pound  skinless, boneless chicken breasts, cut into 1-inch pieces
  • Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine brown sugar, oil, and garlic in a food processor; process until finely ground. Add soy sauce, salt, and chicken; process until finely ground. Divide chicken mixture into 20 equal portions. With moist hands, shape each portion into a meatball.

3. Heat a large cast-iron skillet over medium-high heat. Add 10 meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake at 400° for 5 minutes or until done.

Nutritional Information

Calories: 225
Fat: 9.7g (sat 1.3g,mono 5g,poly 2.7g)
Protein: 23.9g
Carbohydrate: 9.7g
Fiber: 0.2g
Cholesterol: 63mg
Iron: 1.2mg
Sodium: 606mg
Calcium: 30mg
Julianna Grimes, Cooking Light, OCTOBER 2010

Quick Pickled Cucumbers

Yield: 4 servings

Ingredients

  • 1  English cucumber
  • 2  cloves garlic, crushed
  • 1  cup  rice vinegar
  • 3/4  cup  water
  • 2  tablespoons  sugar
  • 1/2  teaspoon  salt
  • 1  tablespoon  sambal oelek – I don’t know what this is, so I used an Asian sauce with some chilis in it
  • Sliced green onions (optional)

Preparation

Slice cucumber crosswise into thin rounds. Combine cucumber and garlic in a medium bowl. Combine vinegar, water, sugar, and salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in sambal oelek. Cover and chill at least 4 hours. Serve with a slotted spoon, or drain before serving. Garnish with sliced green onions, if desired.

Nutritional Information

Calories: 12
Fat: 0.1g (sat 0.1g)
Sodium: 31mg

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