recently, i made korean style slow cooked short ribs and my son absolutely loved it. he couldn't eat enough. if you know my son, you know that he's the pickiest little boy. he refuses to eat any type of veggies or meat. so when he ate the veggies and meat, i knew i had to make this dish again.
instead of making it again, i decided to make chicken and veggie meatballs in the same bulgogi sauce. and he loved it!
ingredients
- 3 lbs. of ground chicken
- 1 zucchini
- 1 bag of frozen chopped spinach
- 1 egg
- 2 chopped garlic in water
- panko bread crumbs - about a cup
- 1 table spoon of soy sauce
- 1 tsp onion powder
to make the sauce, combine all ingredients. mix well. set aside
Meatball:
- preheat the oven 350 degrees
- Put all veggies in the food processor, then into a big bowl.
- Put everything else into the bowl and mix until incorporated.
- Form meatballs about marble size
take the cooked meatball and simmer in the sauce for 20 min. and that's it!
next time i make it, i'll cook it less in the oven and simmer longer in the sauce.
