Korean Meatball Meal Prep
Korean Meatball Meal Prep makes a delicious lunch throughout the week. Baked on a sheet pan along with broccoli. Spicy and so flavorful.
Servings 5 servings
Ingredients
For the Korean Meatballs:
- 1 lb. ground pork
- 1 large egg
- 1/2 cup cracker crumbs (or bread crumbs)
- 2 Tbsp. gochujang sauce
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
For the Roasted Broccoli:
- 1/2 lb. fresh broccoli florets
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
For the Rice:
- 1 cup uncooked basmati rice
- 2 cups water
For the Korean Sauce:
- 1/2 cup gochujang sauce
- 1/4 cup soy sauce
- 2 tsp. sesame oil
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1 1/2 Tbsp. honey
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray with nonstick spray. Set aside. In a large bowl, combine all the meatball ingredients well. Divide the meatball mixture evenly into 25 meatballs. Place them on half of the prepared sheet pan in a single layer.
- On the other half of the sheet pan, spread out the broccoli. Drizzle with the olive oil and sprinkle with salt and pepper. Toss with your hands. Bake for 25 minutes.
- Meanwhile, prepare rice according to package directions.
- Combine sauce ingredients in a large bowl. Set aside. Once meatballs have cooked for 25 minutes, drizzle the sauce over the meatballs and toss them evenly. Return to the oven and cook another 5 minutes.
- Divide rice evenly among 5 meal prep containers. Place 5 meatballs in each container. Evenly divide broccoli.