Easiest Way to Make Delicious Kimchi and Green Onion Meatballs

Kimchi and Green Onion Meatballs. Lightly squeeze the juices from the kimchi, and finely chop. Add the pork meat, green onions, carrots, kimchi, and ＊ ingredients to a bowl and mix together by hand until it all sticks together. Use your hands to mix well.

Add to mixture along with remaining ingredients. Knead and squeeze mixture until well combined. With wet hands, form meatballs the size of ping-pong balls. You can cook Kimchi and Green Onion Meatballs using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Kimchi and Green Onion Meatballs

1. You need of Ground pork.
2. It's of Kimchi.
3. You need of Green Onions (thin variety).
4. You need of Carrot.
5. Prepare of Soy sauce.
6. Prepare of Sake.
7. Prepare of Mirin.
8. You need of Mayonnaise.
9. It's of Ginger (squeezed juice).
10. It's of Panko.
11. Prepare of Katakuriko.
12. Prepare of For the simmering sauce:.
13. Prepare of ◎Dashi stock.
14. It's of to 2 tablespoons ◎Soy sauce.
15. It's of ◎Sake.
16. Prepare of ◎Mirin.
17. It's of ◎Sugar.

Korean Cocktail Meatballs for the Holidays! These meatballs are fried and not oven baked or slow cooked. It is light and almost fluffy (?) in the inside with bits of kimchi bursting with flavor and then has a bit of a chewy and crusty outside. And then my sweet soy glaze with sesame seeds will definitely make you and your guests wanting for more.

Kimchi and Green Onion Meatballs instructions

1. Finely chop the green onions..
2. Finely chop the carrots..
3. Lightly squeeze the juices from the kimchi, and finely chop..
4. Add the pork meat, green onions, carrots, kimchi, and ＊ ingredients to a bowl and mix together by hand until it all sticks together..
5. Form into meatballs and cover with katakuriko (not listed). *This yields about 13-15 balls..
6. Bring the ◎ ingredients to a boil in a pan, add the meatballs from step 5, and cover with a lid. Flip them over once 3 minutes have passed. ※Reduce to low-medium heat after you add the meatballs to the pan..
7. Flip the meatballs over 2-3 times in the process, and simmer for about 15 minutes..
8. They are done. They taste great even when cold..
9. This is how they look without coating in katakuriko, they are delicious without as well..
10. I used this Korean kimchi this time..

Fold in cilantro and green onions. Roll into desired sized meatballs and place onto baking sheet. Serve immediately OR allow to cool and freeze for later. Green onions are called pa (파) in Korean. Pa kimchi (파김치) is popular in the spring, when the thin variety of green onions is in season.