Korean MeatBalls

Korean Rice Bowl with K-Mama Turkey Meatballs, Kimchi, Shiitake Mushrooms & Bok Choy

Lean and flavorful turkey meatballs seasoned with K-Mama Sauce served with sautéed bok choy, shiitake mushrooms, zucchini, kimchi and sesame seeds over a bowl of sticky rice. 
Difficulty: Easy
Time: 30-35 min
Calories: 684 Fat: 8g Carbs: 68g Protein: 16g

Our Local Crate test kitchen is dreaming of K-Mama Sauce! This fantastic sauce brings the zesty flavors of Korean street food home with you. We’ve taken a healthy twist by incorporating ground turkey into this dish and adding lots of fresh veggies. Topped with Fierce Ferments’ kimchi, this dish offers all the umami you’d expect…without leaving home!

Ingredients
Sushi rice
K Mama sauce
Sesame seeds
Shiitake mushrooms
Zucchini
Bok choy
Ground turkey
Fierce Ferments kimchi

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Garnish To add decorative or savory touches to food.

What you need

Medium sauté pan

Medium pot

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove stems from shiitake mushrooms, discard, then slice thinly. Remove top and bottom from zucchini, then julienne. Remove bottom from bok choy, slice into 1/4" pieces. Remove turkey from package, rinse and pat dry.

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Step 2: COOK RICE

Add sushi rice and 1 ¼ cups water to medium size pot over medium heat. Bring to a boil, cover and reduce heat to low. Cook 20-25 min until rice is tender, fluff with a fork. While rice is cooking begin making the meatballs (Step #3).

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Step 3: MAKE MEATBALLS

Place ground turkey, half sesame seeds, half K-Mama sauce, salt and pepper in a medium bowl. Mix using both hands until incorporated. Form 10-12 ping-pong size turkey meatballs using both hands. Note: Turkey meat is a lot softer than ground beef, the meatballs will feel soft and unsteady, handle them with care!

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Step 4: COOK MEATBALLS

Heat 2 Tbsp. oil in medium size sauté pan over medium heat. When oil is hot, carefully add meatballs one at a time. Allow to cook for 1 min before flipping to gain stability and caramelize. Once browned on the bottom flip and cook 1-2 min until browned on the other side. Now continue to move around and flip on other angles until meatballs are cooked through, about 4-5 min. Remove from pan and set aside. Do not clean pan. Note: The USDA recommends cooking poultry to an internal temperature 165ºF.

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Step 5: COOK VEGGIES

Add bok choy and shiitake mushrooms to previously used pan, sauté until softened about 3-4 min. Remove from pan.

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Step 6: PLATE YOUR DISH

Assemble the bowls: Divide sushi rice between two bowls, divide julienned zucchini, sautéed veggies, kimchi and meatballs. Drizzle with remaining K-Mama sauce and garnish with sesame seeds. Enjoy!