Korean Meatballs

Finding new fusions to place in your menu? Add a Korean twist to your meatball dish, which could work great as an appetizer or a main entreé, with this TasteSetters recipe! Try it here:

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500g ground pork, lean
3g salt
1g McCormick ground black pepper
30g white onion, chopped
60g carrots, chopped
20g garlic, chopped
10g white sugar
20g Lee Kum Kee Panda Oyster Sauce
45g potato starch
Tabasco® Chipotle Pepper Sauce

Poaching Liquid:
225g Clara Olé Korean BBQ Marinade
500ml water

Dipping Sauce:
200g Clara Olé Béchamel White Sauce
2g Lee Kum Kee Sesame Oil
5g Tabasco® Chipotle Pepper Sauce

Potato, tourne

1. In a bowl, combine all meat mixture and blend well. Form into the size of golf balls or approximately 30g per piece.
2. Put in a clean pan, cover with cling wrap and place in chiller overnight or not less than 2 hours to set.
3. In a medium sauce pan, mix the poaching liquid, bring to boil and reduce to simmer.
4. Poach the meatballs for 20 to 30 seconds or until the mixture has coagulated or binded. Set aside and let cool.
5. Place the poached balls in the remaining reduced poaching mixture.
6. In a separate bowl, combine the dipping sauce and add 2 tbsp of the reduced poaching liquid.
7. Using the air fryer, fry the potato for 7 minutes or until crispy in texture.

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Hack/tip:  Weigh each piece of meatball to have equal portions. Ensure all balls will be cooked at the same time. Fry all meatballs at the same time.