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Korean-Style Meatballs with Rice Noodles and Broccoli
Recipes
Korean-Style Meatballs with Rice Noodles and Broccoli
4 servings
35 minutes total

Ingredients

For meatballs
  • Nonstick aluminum foil
  • 0.5 oz fresh mint
  • ½ bunch fresh green onions
  • ¾ cup panko bread crumbs
  • 1 large egg (or ¼ cup egg substitute)
  • 1 lb ground chicken
  • 3 tablespoons gochujang chili sauce
  • 1 teaspoon ginger stir-in paste
  • 1 teaspoon garlic stir-in paste
  • 2 tablespoons canola oil
  • 1 (12 oz) bag broccoli florets
For sauce
  • 1 tablespoon sesame oil
  • ⅓ cup soy sauce
  • 3 tablespoons maple syrup
  • 1 teaspoon ginger stir-in paste
  • 1 teaspoon garlic stir-in paste
  • 1 tablespoon gochujang chili sauce
  • 2 tablespoons rice vinegar
For serving
  • 1 (8.8 oz) package vermicelli rice noodles
  • 3 hard-boiled eggs
  • ½ bunch fresh green onions
  • 12 oz prepared mild (or hot) kimchi
  • 3 tablespoons chili crisp

Steps

    1. Prepare meatballs. Preheat oven to 375°F. Line baking sheet with foil. Chop mint and green onions finely. Combine in large bowl: mint, onions, bread crumbs, egg, chicken, gochujang, ginger paste, and garlic paste; stir until blended. Scoop (or form) mixture into 14–16 (1-inch) balls (wash hands),
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place canola oil in pan, then add meatballs (in batches). Cook 4 minutes, flipping occasionally, until browned. Arrange meatballs on 1 side of baking sheet. Repeat with remaining meatballs. Meanwhile, place broccoli in medium, microwave-safe bowl; cover and microwave on HIGH 3 minutes. Arrange broccoli on other half of baking sheet. Bake broccoli and meatballs 8–10 minutes until meatballs are 165°F and broccoli is tender and lightly browned. Remove from oven and let stand to cool 5 minutes.
    3. Prepare sauce. Combine sesame oil, soy sauce, maple syrup, ginger paste, garlic paste, gochujang, and vinegar in small saucepan on medium. Bring to a simmer; cook 3–4 minutes, stirring occasionally, until mixture thickens. Toss meatballs in sauce.
    4. Cook noodles following package instructions. Slice eggs in half lengthwise; chop onions finely. Divide noodles among serving bows, then top evenly with separate piles of meatballs, broccoli, kimchi, green onions, and eggs. Drizzle with chili crunch and serve.
    Chef's Tip: Serve sprinkled with toasted sesame seeds and pomegranate arils, if desired.

Amount per ¼ recipe serving: Calories 770, Total Fat 30g, Sat Fat 6g, Trans Fat 0g, Chol 265mg, Sodium 2460mg, Total Carb 89g, Fiber 7g, Total Sugar 21g, (Incl. 13g Added Sugars), Protein 39g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 25%