We actually loved these as part of a charcuterie board, just plain. But they’re also great over some cauliflower rice for a meal. When my friend was visiting from Denver a couple weeks ago, I made her try them. She thought they were good, so they got the green light for the blog.
Now, I am in no way suggesting these little gems are authentically Korean. Spoiler alert- they’re not. But they are inspired by all the delicious flavors of Korean food. One of my best friends lived in Korea for several years, then formally introduced me to the delicious food when she came to visit me in New York City. One of her last nights in town we headed down to Korea Town with some friends, and she ordered delicious food for everyone. It was the perfect introduction.
Interestingly enough, when I later moved to Ethiopia, there was a wonderful Korean restaurant down the hill from us, where we’d often get spicy pork bulgogi or jap chae. It was such a treat, and quickly became some of my favorite food. So while you’ll never find these meatballs on a restaurant menu, I think you’ll love them just the same.
Add the kimchi and porcini to a food processor, and blend until finely chopped, although this doesn’t need to be perfect.
In a large bowl, add the kimchi mixture, along with all the other ingredients. Using your hands, mix it all together well.
Roll the meat into 12 meatballs and place them on the baking sheet.
Bake the meatballs for 17 mins, or until cooked through.
Will you be trying this recipe this week? Take a picture of your delicious meatballs and tag me on Instagram at #ideatthatfoodtoo! You can also save this recipe for later by clicking the image below to Pin it!