Korean Meatball Marinara
 Korean style meatballs in spicy marinara sauce.
 Serves 6
 15 minutes preparation
 60 minutes cooking
 1 hour 15 minutes
351 calories, 15g fat, 28g carb, 20g protein, 1191mg sodium
4.7 (2) user ratings
  • 1 lb lean ground turkey
  • 1 egg
  • 2 tsp Sambal Oelek
  • 1 tsp garlic salt
  • 1 tsp smoked paprika
  • ¼ tsp black pepper
  • ½ cup seasoned bread crumbs
Marinara Sauce
  • 2 tbsp coconut oil, or olive oil
  • ½ cup red onion, finely chopped
  • 2 tbsp fresh ginger, peeled and grated or minced
  • 3 cloves garlic, pressed
  • 1 large can crushed tomatoes, (28oz)
  • 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or wine vinegar
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp Gochujang (고추장), or Sriracha
  • ½ tsp chili powder, Aleppo, ancho or chipotle
  • ½ tsp cumin
  • ½ tsp cinnamon

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Add ginger and garlic, sauté for a couple minutes. Add crushed tomatoes and remaining ingredients, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. In a large bowl combine meatball ingredients, mixing thoroughly, add bread crumbs until desired texture is achieved. Form into 1 inch balls and lightly brown in non-stick skillet, add to sauce, gently pushing into mixture. Simmer for another 20-30 minutes stirring gently to keep from sticking. Serve over pasta or rice. Garnish with chopped chives or thinly sliced green onion tops.

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