Course
Dinner
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- ☄️ If you have some extra time earlier in the day, do step 3 and refrigerate covered with plastic wrap.
- 🚨Check out the Leftover Alert at the end of this recipe.
Ingredients:
- 6 green onions
- 2 tbsp soy sauce or tamari
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 pound ground beef or other ground meat
- 1 egg
- Kimchi (4 servings)
- 1 cup rice
Directions:
- 🔪 Veg Prep
- Chop kimchi into bite size pieces. Store in it's container or separate air tight container if you're not chopping the entire batch.
- Finely chop green onions. Store in airtight container if not making the meatballs right away.
- Rice
- Cook rice according to package instructions. Set aside covered until ready to serve.
- 🔪 Meatballs
- Pre-Heat oven to 425 degrees if making the meatballs right away. In a large bowl, combine the ground meat, scallions, soy sauce, garlic powder, pepper, and egg and use your hands to gently mix.
- Shape the meat into golf-ball-size rounds (about 2 inches in diameter), and arrange on a foil lined and greased baking sheet.
- If making ahead, place the sheet pan covered with plastic wrap in the refrigerator until ready to bake later that day.
- Bake until golden and cooked through and the internal temp is 165 degrees, about 15 minutes.
- Serve
- Serve meatballs over rice and with kimchi.
Reheat Options
- Leftover meatballs freeze well or stored in an airtight container in the refrigerator for up to 4 days.
- Reheat (thawed if frozen) meatballs in the oven at 375 degrees until warmed through (about 20 minutes). Or microwave covered with a damp paper towel for 1-2 minutes.
🚨Leftover Alert
- The meatballs are delicious as snacks, served with any leftover beans from dinner 1, or chopped up and scrambled with cabbage and eggs for breakfast!