Ingredients
Scale
- 1 lb ground beef or ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1/4 cup chopped green onions
- 1 cup shredded carrots
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- Fresh cilantro and sesame seeds for garnish
- Optional: chili flakes for heat
Instructions
- In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, soy sauce, sesame oil, ginger, and green onions. Mix thoroughly until well incorporated.
- Shape the mixture into small, evenly-sized meatballs and place on a parchment-lined baking sheet.
- Cook the meatballs in a skillet over medium heat until browned and cooked through, about 8-10 minutes, turning occasionally. Alternatively, bake at 375°F (190°C) for 20-25 minutes.
- In the same skillet, add a bit of oil and sauté the carrots, bell pepper, zucchini, and broccoli until tender yet crisp, about 5-7 minutes.
- Return the meatballs to the skillet, add soy sauce or sauce of choice for extra flavor. Garnish with chopped cilantro, sesame seeds, and chili flakes if desired. Serve over steamed rice or noodles.
Notes
- Adjust soy sauce for desired saltiness.
- Add a splash of sesame oil for authentic flavor.
- Use fresh vegetables for better taste and texture.
- Include chili flakes for spiciness according to preference.
- Ensure uniform size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and oven
- Cuisine: Korean
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (includes meatballs and vegetables)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg
