Add a little kick to the table with this recipe for Spicy Korean BBQ Meatballs. A variety of ingredients add depth to this easy-to-make take on Korean BBQ meatballs.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup sweet chili sauce
2 Tbsp. Kraft Brown Sugar BBQ Sauce
2 tsp. reduced-sodium soy sauce
1/2 tsp. sesame oil
1 lb. (450 g) extra-lean ground beef
1/2 cup Stove Top Lower Sodium Stuffing Mix for Chicken
2 Tbsp. milk
1 egg, beaten
30 small savoy cabbage leaves
2 green onions, thinly sliced
2 tsp. sesame seed
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How do I make it ?
Heat oven to 400ºF.
Combine first 4 ingredients.
Mix meat, stuffing mix, milk, egg and 1/4 cup of the chili sauce mixture just until blended.
Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining chili sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
Place meatballs in large bowl. Add chili sauce mixture; toss to evenly coat meatballs with sauce.
Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.
Kraft Kitchen Tips!
For milder flavour, reduce the sweet chili sauce to 1/2 cup.
When selecting the cabbage leaves, use the inner leaves for best results. If leaves are too long, trim off the tips until leaves are about 3 inches long.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 1.5 g
Cholesterol 50 mg
Sodium 170 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 8 g
Protein 11 g
10 servings, 3 topped cabbage leaves each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.