Korean meatballs with sauce (Wanja: 완자)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is budget-friendly.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are whole grain and healthier, while crushed crackers are often cheaper.

Add 1 pound of ground beef to a bowl.

Mince 4 large garlic cloves and 2 green onions; add to the beef.

Add 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon soy sauce, 4 teaspoons sesame oil, and 1 teaspoon black pepper to the beef mixture; mix well.

Add 1/4 cup flour to the mixture and combine.

Form the mixture into small balls, about the size of a marble, making approximately 58 meatballs.

Heat a 13-inch skillet over medium heat and add the meatballs in batches, cooking until browned.

In a separate bowl, mix 2 eggs with 2 pinches of salt, then coat the meatballs with the egg mixture.

Cook the meatballs on low heat until fully cooked and golden in color, about 5-7 minutes.

For the sweet-sour sauce, combine 1/2 cup water, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 tablespoon cane sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon potato starch in a pan over medium heat; cook for 5 minutes.

For the savory sauce, combine 1/2 cup chicken broth, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, and 1 teaspoon potato starch in another pan over medium heat; cook for 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens