Tuesday, February 18, 2014

Korean-inspired meatballs

Recently inspired by a recipe by this recipe from The Kitchn, I made my own version of Korean Pumkin Porridge with Rice Dumplings:

I decided to expand on this delectable theme and throw some Korean-inspired meatball lettuce cups into the mix. Not only are they easy to make, but the leftovers can be repurposed in so many different ways. (Think served in broth over ramen or simply insert toothpicks for an appetizer.)

Korean-Inspired Meatball Lettuce Cups
makes 30-40 

For the meatballs:

1 sweet onion, chopped

1 egg
1 1/2 cups brown rice
2 lbs ground turkey
1 tsp onion powder
1 tsp garlic powder
1 tbs diced ginger
1 tbs soy sauce

For the lettuce cups:

butter lettuce

scallions, chopped
shredded carrots
kimchi (from a jar - cut into small pieces)
black sesame seeds

Heat oven to 350 degrees.

Place all ingredients in a bowl and mix with your hands. (kitchen tip: try wetting your hands with some cold water so things don't get too sticky.)

Form into ping-pong-sized balls.

Place on baking sheet for 20 minutes. 

Assemble lettuce cups: Separate butter lettuce leaves. Place three meatballs on each leaf. Top with scallions, carrots and kimchi.

Sprinkle with sesame seeds. Add some sriracha for a little extra heat. Serve with a bowl of rice and extra kimchi for a complete meal. 


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  2. Interesting, rice flour dumplings! They sound delicious. How was the pumpkin porridge?


  3. The porridge was great! Very soothing! And the rice dumplings were so easy to make and added an interesting texture!

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