Korean Meatball Rice Bowls with Kimchi Sour Cream Sauce

• Meat

  • 500 g Ground beef, lean

• Produce

  • 2 Garlic cloves
  • 1/2 tbsp Ginger, fresh
  • 3 Green onion

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Hoisin sauce
  • 2 tbsp Honey
  • 1 tbsp Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 4 cups Broccoli coleslaw mix
  • 1/2 tsp Of salt and freshly ground black pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs

• Dairy

  • 1/2 cups Sour cream

• Prepared

  • 1/4 cup Kimchi

Found on portandfin.com

Description

Ingredients

• 500 g lean ground beef
• 2 green onions, chopped
• ¼ cup breadcrumbs
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1 tsp sesame oil
• ½ Tbsp grated fresh ginger
• ½ tsp each of salt and freshly ground black pepper
• .
• Glaze:
• 2 Tbsp hoisin sauce
• 2 Tbsp honey
• 1 Tbsp soy sauce
• 1 tsp Sriracha
• .
• Kimchi Sour Cream Sauce:
• ¼ cup kimchi
• ½ cups sour cream
• .
• 4 cups broccoli coleslaw mix*, mixed with 3 Tbsp rice wine vinegar
• 1 cup jasmine rice, cooked according to package instructions
• Sesame seeds, for garnish
• Green onions, sliced, for garnish

Directions

• Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease with cooking spray; set aside.
• To prepare the kimchi sour cream, combine the kimchi and sour cream in a food processor and pulse until smooth. Cover and refrigerate until ready to use.
• In a large bowl, add the beef, green onions, breadcrumbs, garlic, egg, sesame oil, ginger, salt, and pepper. Mix with your hands until fully combined. Form into 1-inch meatballs and place on baking tray. Bake for 20-25 minutes until cooked through.
• In a small bowl, mix together the hoisin, honey, soy sauce, and Sriracha. Add the cooked meatballs and toss until fully covered.
• Divide rice into four equal bowls. Top with broccoli slaw and meatballs. Garnish with sesame seeds, green onions, and kimchi sour cream.