Korean Meatballs

Prep Time:

40 Minutes

スケーターのエチケット:

40 Minutes

スケーターはレッスンの前に早く到着して入場料を支払い、フロアでウォーミングアップ (スピナー、縄跳び、空中回転、ジャンプ) を行い、レッスン開始の 15 ～ 30 分前に練習する必要があります。予約したレッスンの開始直後に現れないようにしてください。生徒がレッスンの前にウォームアップを行っていない場合、レッスン全体を前のセッション/レッスンのスキルのウォームアップに費やす必要があります.

4-6

アスリートに期待される行動:

Easy

スケーターは、スキルを向上させるために、ウォームアップして自分で練習することが期待されます.

These are delicious for lunch or dinner.

Ingredients

Korean Meatballs

Meatballs:

1½ pound lean ground beef

4 green onions (chopped)

½ cup breadcrumbs/Panko

3 cloves garlic (minced)

1 egg

2 tablespoon Sriracha

1 teaspoon ground ginger

1 teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

Glaze:

1 cup apricot jam

2 tablespoons soy sauce

4 tablespoons Sriracha

Preparation

Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

Notes:

I doubled the amount of ingredients for the glaze from the original recipe because I love it–if it feels like too much you can do half of what is listed or anywhere in between.
I usually serve it over rice, so get rice started before anything else.