Mix beef, panko, ginger, egg, sesame oil, and kosher salt. Form into balls; bake. Simmer in water, brown sugar, kimchi, soy sauce, rice vinegar, gochujang, and cornstarch, 3 min.
Four ways to cook meatballs:
BAKE - Arrange on a parchment-lined baking sheet; bake at 425 degrees, about 15 min for 2" meatballs.
BROIL - Arrange on a broiler pan coated with cooking spray; broil 5 - 8 min for 2" meatballs.
DEEP-FRY - Cook, in batches, in 2 inches of 350 degree vegetable oil, 3 - 6 min for 1" meatballs (small meatballs are best for deep-frying)
PAN-FRY - Cook, in batches, in 1/2 cup vegetable oil over medium-high heat, turning, 8 - 10 min for 2" meatballs; pour off the excess fat before adding any sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1951g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 704 (28%)|
|Amt Per Serving||% DV|
|Total Fat 78.3g||104 %|
|Saturated Fat 28.5g||143 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 308.4mg||95 %|
|Sodium 1852.7mg||64 %|
|Potassium 6767.6mg||178 %|
|Total Carbohydrate 349.1g||103 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 328.9g|
|Protein 124.8g||178 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2548
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