Korean Style Beef Meatballs with Kimchi and Rice

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:

1. 🔪 Veg Prep
1. Chop kimchi into bite size pieces. Store in it's container or separate air tight container if you're not chopping the entire batch.
2. Finely chop green onions. Store in airtight container if not making the meatballs right away.
2. Rice
1. Cook rice according to package instructions. Set aside covered until ready to serve.
3. 🔪  Meatballs
1. 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.
2. Shape the meat into golf-ball-size rounds (about 2 inches in diameter), and arrange on a foil lined and greased baking sheet.
3. If making ahead, place the sheet pan covered with plastic wrap in the refrigerator until ready to bake later that day.
4. Bake until golden and cooked through and the internal temp is 165 degrees, about 15 minutes.
4. Serve
1. Serve meatballs over rice and with kimchi.

Reheat Options

1. Leftover meatballs freeze well or stored in an airtight container in the refrigerator for up to 4 days.
2. 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

1. 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!