KOREAN GLAZED MEATBALLS

Korean Glazed Meatballs image

Provided by Lynn Clay @LavenderLynn

Categories Pork

Number Of Ingredients 18

1/2 pound(s) ground beef
1/2 pound(s) ground pork
5 fresh mushroom caps , minced finely
1/2 medium onion, finely chopped
2 - green onions, finely chopped
1 egg yolk
2 tablespoon(s) corn starch plus more
1 tablespoon(s) soy sauce
2 clove(s) garlic, minced
1 teaspoon(s) ginger, finely grated
SAUCE INGREDIENTS
3 tablespoon(s) soy sauce
1 tablespoon(s) sugar
2 tablespoon(s) honey
3 tablespoon(s) rice wine
3 tablespoon(s) water
2 clove(s) garlic cloves, thinly sliced
1/2 - inch ginger, thinly sliced

Steps:

Combine all the meatball ingredients well by hand until evenly blended.
Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
Heat a pan with 1 T oil over medium heat. Add half of the meatballs to the pan.
Fry until all sides are golden brown but not cooked through, 5 - 7 minutes. Remove from pan and set aside. Add the rest of meatballs to pan and repeat.
Heat the sauce ingredients in another skillet over medium heat. Simmer until slightly thickened, about 3-4 minutes.
Add all the meatballs to the sauce and cook another 5 minutes until sauce thickens.
Serve warm with a vegetable dish.