Kalbi Mushroom Meatballs
Ingredients
½ lb.
mushrooms, finely chopped
½ cup
finely chopped white onion
¼ tsp.
kosher salt
1 tbsp.
finely minced garlic
¾ cup
Kowalski's Signature Kalbi Marinade (from the Meat Department)
1 bunch
green onions (green and white parts), plus more for garnish, thinly sliced
1 cup
breadcrumbs
1
egg, lightly beaten
1 lb.
Kowalski's Naturally Raised Ground Pork
- sesame seeds, for garnish
Directions
- Preheat oven to 400°.
- Heat a large nonstick skillet over medium-high heat; spray lightly with cooking spray. Add mushrooms, white onion and salt; sauté until dark golden-brown and liquid fully evaporates (about 8 min.).
- Add garlic; cook for 1 min.
- Remove mixture from heat; cool to room temperature.
- In a small mixing bowl, whisk together marinade and green onions.
- In a large mixing bowl, whisk together breadcrumbs, ½ cup marinade mixture and egg.
- Add pork and cooled mushroom mixture; mix until well combined.
- Using damp hands, shape mixture into 16 evenly sized meatballs.
- Arrange meatballs on a parchment-lined rimmed baking sheet; bake in preheated oven until done (about 20 min.).
- Remove meatballs from oven; let stand for 5 min.
- Heat a large skillet over medium-high heat. Add cooked meatballs and remaining marinade mixture to the pan; cook and stir until marinade thickens and glazes the meatballs (2-3 min.).
- Garnish with green onions and sesame seeds; serve immediately.
