My husband suggested stir fry for dinner, but I wanted to try a new recipe. So, we compromised by making stir fry veggies and these Korean Meatballs I found in a Cooking Light magazine. The meatballs turned out deliciously and were the perfect compliment to brown rice and stir fry veggies.
2 Tbsp. brown sugar
2 Tbsp. canola oil
8 garlic cloves
3 Tbsp. low-sodium soy sauce
1/4 tsp. salt
1 lb. boneless, skinless chicken cut into 1-inch pieces
Preheat oven to 400ºF. Combine brown sugar, oil and garlic together in a food processor. Process until finely ground. Add remaining ingredients, and process again until finely ground. Using moist hands, shape chicken into 20 to 25 meatballs.
Heat a large skillet coated with non-stick cooking spray to medium-high heat. Cook the meatballs in batches, approximately 4 minutes, to brown all sides. Repeat as needed until all meatballs are browned. Bake meatballs for 5 to 10 minutes until cooked thoroughly. Serves 4 to 5.