Korean flavors….Beef Meatballs and Veggie Pancakes

These are a favorite I’ve been making for years that I stumbled upon on the internet. It was also the first recipe where I started adding coconut rice to any asian flavor! It’s also great with a ton of steamed, sauteed or roasted broccoli.

Asian Meatballs

Ingredients:

• 1 lb beef

• 1/2 cup chopped scallions

• 2 Tbsp minced garlic

• 2 Tbsp soy sauce/ tamari

• 2 tbsp gochujang (if you want spicy — I always leave this out!)

• 1.5 Tbsp fresh ginger

• 1/2 tsp salt

• 1 tsp pepper

• 1/2 cup panko or bread crumbs

Assembly:

Mix all ingredients together in a bowl until just thoroughly mixed. Form meatballs into 1.5 inch size balls. Sautee in heated avocado oil/ ghee. Cook for 4-5 minutes per side, using a spatula to flip meatballs to cook thoroughly. I serve them with coconut rice and steamed or roasted broccoli but any veggie would do well.

Veggie Pancakes

These are fun to make with your kids since they involve some chopping prep plus are a great way to sneak veggies in kids. They take probably 30 minutes to prep and make before cooking and are definitely something you have to plan — few of us have leeks laying around, right?! The original recipe called for flour and water before all of the veggies but I swapped it out for breadcrumbs and eggs — liking that 24 grams of protein from the eggs. Also, I think you could use any veggies (broccoli slaw, peppers…. mostly anything you have that would dice up small enough for the mix). I’m also thinking about trying them next with some kind of protein added — salmon or shrimp. And once I finesse that, I’ll come back with the addition!

Ingredients:

• 1 1/2 cup panko bread crumbs

• 4 eggs

• 1/2 cup grated carrots

• 1 cup leeks, sliced

• 3 green onions, chopped

• 1/2 cup cabbage (I buy pre shredded and just chop it up more)

• 2 Tbsp sesame oil

• Dipping Sauce (2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp lemon juice, 1 Tbsp minced ginger)

Assembly:

Mix breadcrumbs and eggs first in a medium to large mixing bowl. After your veggies are all chopped add them into pancake mix, mixing thoroughly. The batter should hold a loose ball — add more breadcrumbs if needed but the above ratio worked for my pancakes. In a skillet heat a couple Tbsp of avocado oil or ghee. Use about 1/4 cup of batter per pancake and smush them into hands, forming a loose patty that will just stay together as you drop it onto the hot oil. Cook each side for about 4 minutes until just crispy and brown, then flip and cook on other side. Serve warm with dipping sauce.