EASY KOREAN MEATBALLS (INSTANT POT)
These Korean inspired meatballs are easy to make and take minutes to cook in your Instant Pot. Serve as a delicious appetizer or as part of your main course.
Equipment
- Instant Pot
Ingredients
- 18 oz 500g Frozen swedish meatballs Or cooked meatballs of choice
- 1 tbsp Korean chili paste (Gochujang)
- 1/3 cup Light soya sauce
- 2 tsp Hoisin sauce
- 2 tbsp Brown sugar
- 3 large Garlic cloves
- 3/4 inch Grated ginger (fresh)
- 1 cup Water
- 3 stalks Spring onion (reserve one stalk for garnish)
- 1.5 tsp Potato starch Cornstarch as alternative
- 1 tbsp Toasted sesame seeds
Instructions
- Add your frozen meatballs inside the Instant Pot insert
- In a cereal size bowl, dissolve one tablespoon of Gochujang in 1 cup of hot water
- Add your brown sugar to the mixture and mix to dissolve.
- Add in your soy sauce and hoisin sauce to the bowl
- Add both you pressed garlic and grated ginger to the mixture
- Cut up 2 spring onion stalks into small pieces
- Add everything onto your meatballs and mix briefly.
- Place your lid onto the Instant Pot, lock, and set to seal
- Set your pot on Manual or High-Pressure mode for 5 minutes
- Quick-release when the 5 minutes are done
- Make a quick slurry of 1.5 teaspoon of potato (or cornstarch) with 1-2 tablespoons of water and add to your Instant Pot on Sauté mode.
- Cook for a few minutes, stirring often until the desired thickness of the sauce. You can add a bit more slurry if you are really looking for a thicker glaze.
Notes
HOW TO SERVE KOREAN INSPIRED MEATBALLS
- Serve with a side of Basmati rice topped with a sprinkle of roasted sesame seeds and chopped spring onion. For some greens, add a side of your preferred vegetables like steamed broccoli.
- Serve as an appetizer for your holiday potluck, easy to grab with some toothpicks
- These meatballs were even delicious served over mash potatoes, the sauce being the perfect gravy