Recipes

Asian Meatballs with Peanut Sauce and Greens

Gochujang, a spicy chile bean paste, is used in Chinese and Korean cuisines in sauces or as a condiment. Bright with flavor and a little bit salty, it is made from fermented soy beans, dried chiles, and garlic. Cooking tip: To prevent sticking, dampen your hands with warm water when shaping the meatballs.

Recipe by: Chef Elana
Serves: 2
Total time: 20-30 minutes

Ingredients:
12 ounces ground beef
1 inch ginger, divided
3 cloves garlic, divided
4 scallions, divided
1 lime
6 ounces bok choy, divided
6 ounces Chinese broccoli, divided
3 teaspoons soy sauce (gluten-free), divided
1 teaspoon gochujang, divided
1 teaspoon sesame oil
¼ cup peanut butter
1 teaspoon dark brown sugar
4 tablespoons water
kosher salt
black pepper

1. Prepare Ingredients

Preheat oven to 450°F. Pat beef dry with paper towel. Trim and discard skin of ginger and mince. Mince garlic. Rinse scallions, trim and discard roots, and thinly slice white and light green parts, discarding dark greens. Halve lime. Rinse bok choy and Chinese broccoli. Cut both crosswise into ¼-inch slices, keeping stems and leaves separate.

2. Make Meatballs

In a large bowl, combine beef, half of ginger, half of garlic, half of scallion, 1 packet soy sauce, and half of gochujang. Season with salt and pepper. Using your hands, mix until fully combined.

3. Bake Meatballs

Form beef mixture into about twenty 1- inch balls and arrange in a single layer on a baking sheet. Bake meatballs until cooked through, 10-12 minutes.

4. Cook Greens

While meatballs bake, heat sesame oil in a large pan over medium heat. When oil is shimmering, add remaining ginger, remaining garlic, remaining scallion, and bok choy and Chinese broccoli stems. Cook until stems are bright green, about 3 minutes. Add leaves and cook until wilted, 2-3 minutes. Taste and add salt and pepper as needed.

5. Make Peanut Sauce

While greens cook, in a small bowl, combine peanut butter, dark brown sugar, juice of 1 lime, remaining soy sauce, and remaining gochujang. Then slowly whisk in 2-4 tablespoons hot water, until sauce is just thinned. Taste and add salt and pepper as needed.

6. Plate Meatballs

Divide meatballs and greens evenly between 2 plates. Serve with peanut sauce alongside for dipping.

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