I am on a quest to make a meatball from every part of the world.
The most recent empty check box on this list was a Korean flavored meatball. I thought these meatballs would be great as a slider with a quick kimchi-inspired slaw.
My initial intention was to make this as a meatball sub, but something told me to make sliders and it was actually a good thing. That’s because my roommates all happened to be running around doing errands that day, and as each one left I handed them a slider. I didn't even say what it was.
The next day when I saw everyone again, the general consensus was “I still don’t know what that was, but it was amazing”. These Korean Meatball Sliders
are a big hit for people who love Korean food and people who have never even tried it!
Add some garlic and ginger, and pour in boiling vinegar.
These meatballs use tofu instead of breadcrumbs to carry flavor and moisture.
These are bigger meatballs than I normally make, but they fit the sandwiches perfectly.
A quick pan sauce of sesame oil, sriracha, and honey goes in towards the end of the cooking.
The kimchi slaw came out spicy, crunchy, and vinegary, a great accompaniment to the sweet and savory meatballs.Dan Whalen thinks we can achieve world peace through meatballs. He has blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!