These meatballs are extremely versatile. Whip them up for a fun appetizer or enjoy a few along with Korean inspired sides such as sesame rice and kimchi slaw for a balanced meal bursting with fresh flavors.
- ¾ pound white button or cremini mushrooms
- 1 egg
- 1 tbs. soy sauce, reduced sodium
- 1–1/2 tsp. fresh ginger, grated or minced
- 1–1/2 tsp. garlic, grated or minced
- 1 tsp. gochujang paste
- 1 pound beef, 90% lean
- 4 tbs. sweet chili sauce
- 1 tbs. gochujang paste
- 1 tsp. rice vinegar, unseasoned
- 1 tsp. soy sauce, reduced sodium
- Scallions, thinly sliced
Preheat oven to 375⁰F.
Make the ground mushrooms: Spray sheet pan with pan spray and place mushrooms stem side up on tray. Bake in oven for 30 minutes. Cool to room temperature and then pulse in food processor until mushroom pieces are like ground meat consistency. Should make 1 cup. Reserve.
Make the glaze: In bowl whisk together the sweet chili sauce, gochujang, vinegar, and soy sauce until smooth. Can also be done in blender or food processor for a larger batch. Reserve.
Make the meatballs: In a bowl whisk together the egg, soy sauce, ginger, garlic and gochujang until smooth, or blend until smooth in blender or food processor. Mix into ground mushrooms, then add ground beef and mix until evenly combined.
Lightly oil sheet pan with vegetable oil. Roll mushroom-beef mixture into 1 oz. balls (heaping tablespoon) and place on sheet pan. Cook right under broiler for about 10 minutes, until outsides are browned and inside has just reached 155⁰F. Toss with the gochujang glaze to coat evenly. Plate and garnish with thinly sliced scallions to serve.
This recipe is written using a non-convection oven. For potentially better browning and crispiness on the outside, use a convection oven and set temperature to 425⁰F.