Korean Meatballs

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 4 green onions, chopped
• 1/2 cup ground oats (GF)
• 2 garlic cloves, minced
• 2 egg, lightly beaten
• 2 tsp toasted sesame oil
• 1Tbsp grated fresh ginger
• 1 tsp each of salt and freshly ground black pepper

Glaze:

• 1/4 cup hoisin sauce (my homemade version)
• 1/4 cup raw honey
• 2 Tbsp organic Tamari sauce (GF)
• 2 tsp Sriracha

Kimchi Cream Sauce:

• ¼ cup kimchi
• ½ cups full-fat yogurt

The Rest:

• Bagged Slaw Mix
• 1 Cup Brown Rice Cooked
• 1 Cup Quinoa Cooked
• 2 Zucchini, spiralized, cooked lightly. 

Putting it all together:

1. Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease with cooking spray; set aside.
2. In a small blender or processor, pulse 1 cup whole oats to grind.
3. In a large bowl, add the beef, pork, green onions, ground oats, garlic, egg, sesame oil, ginger, salt, and pepper. Mix with your hands until fully combined. Form into 1-inch meatballs and place on baking tray. Bake for 20-25 minutes until cooked through.
4. To prepare the kimchi sour cream, combine the kimchi and yogurt in a food processor and pulse until smooth. Cover and refrigerate until ready to use.
5. In a small bowl, mix together the hoisin, honey, Tamari, and Sriracha. Add the cooked meatballs and toss until fully covered.
6. Divide rice into 6 equal bowls. Top with zucchini, slaw, and meatballs. Garnish with sesame seeds, green onions, and kimchi cream sauce.