Fish Free Gluten Free Korean Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ⅓ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tsp sesame oil
- 3 green onions, thinly sliced (green tops only for meatballs; reserve whites for sauce)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- reserved green onion whites, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease a large oven-safe skillet.
- 2
In a large mixing bowl, combine the ground pork, gluten free breadcrumbs, egg, garlic, ginger, 2 tbsp tamari, 1 tsp sesame oil, the green tops of the 3 green onions, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; overmixing toughens the meatballs.
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