Bulgogi Meatballs
The flavors of classic Korean marinated beef are packed into these baked bulgogi meatballs. Prep ahead and freeze for easy lunch packing.
Ingredients
- 1 lb. ground beef 85% lean, 15% fat
- ½ medium onion chopped into chunks (W)
- 1 small carrot (about 1.5 oz. / 41 g), chopped into chunks (W)
- ½ cup panko bread crumbs
- 1.5 Tbs. soy sauce
- 1 Tbs. maple syrup
- 1 Tbs. toasted sesame oil
- 1 egg whisked (W)
- 1 tsp. garlic powder
Instructions
- Preheat the oven to 400 degrees F / 205 degrees C and position the rack in the middle. Line a baking sheet with parchment paper.
- In a food processor, combine chopped onion and carrots and pulse until finely chopped into 1/4" pieces. (Alternatively, you can finely chop with a knife.)
- In a bowl, mix breadcrumbs, soy sauce, maple syrup, and toasted sesame oil.
- Add the rest of the ingredients to the bowl and mix to combine.
- Form mixture into balls with your hands using about 1.5 Tbs. of mixture for each meatball. Place them on the baking sheet, leaving space between them.
- Bake for about 20 minutes until the meatballs are cooked through.
Notes
- To freeze meatballs, arrange them on a single layer on a cutting board lined with parchment paper. Freeze for a couple of hours, then place them in a freezer-safe, airtight container. Freeze for up to 3 months.
- Heat the meatballs in the microwave before packing them in a lunchbox.
- Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
Nutrition
Carbohydrates: 2gProtein: 3gFat: 4gSodium: 77mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 372IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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