Korean Meatballs
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 8 garlic cloves
- 3 tablespoons lower-sodium soy sauce
- 1/4 teaspoon salt
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- Cooking spray
- Preheat oven to 400u0b0.
- Combine brown sugar, oil, and garlic in a food processor; process until finely ground. Add soy sauce, salt, and chicken; process until finely ground. Divide chicken mixture into 20 equal portions. With moist hands, shape each portion into a meatball.
- Heat a large cast-iron skillet over medium-high heat. Add 10 meatballs to pan; saute 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake at 400u0b0 for 5 minutes or until done.
brown sugar, canola oil, garlic, lower, salt, skinless, cooking spray
Taken from www.myrecipes.com/recipe/korean-meatballs (may not work)