INSTANT POT KOREAN CHICKEN MEATBALLS WITH BBQ. SAUCE ENJOY DAN:

INSTANT POT KOREAN CHICKEN MEATBALLS WITH BBQ SAUCE by CHEF DAN:

Makes 16 meatballs

INGREDIENTS:

1-poound ground chicken

1-pound ground turkey

2-eggs

3 garlic cloves, minced

1-thub-size fresh ginger, peeled and grated

2-teaspoons red pepper flakes

2-teaspoons toasted sesame oil

1/3-teaspoon sea salt

1 cup Panko

1 cup Korean BBQ. Sauce (recipe to follow)

2 tablespoons olive oil

KOREAN BBQ. SAUCE:

1/2-cup light soy sauce

1/3-cup brown sugar

2-garlic cloves, minced

1-tablespoon EACH rice wine vinegar and hoisin sauce

2-teaspoons Sambal Oelek

1-thumb-size fresh ginger peeled and grated

1/4-teaspoon pepper

1 tablespoon water

2 teaspoons cornstarch

DIRECTIONS:

1.    Bring all ingredients (except water and cornstarch) to a boil over medium-heat in a sauce pan.

2.    In a bowl, make a cornstarch slurry by mixing the cornstarch and water together until cornstarch is dissolved.

3.    Add the cornstarch to the sauce-pan over medium-low for 5-10 minutes.

MEATBALLS:

1.    Combine ground chicken and next 7 ingredients.

2.    With your hand mix all ingredients together.

3.    Sprinkle the Panko crumbs over the meat, let Panko soak into meat 5 minutes

4.     Form into 20 balls.

5.    Add olive oil to the bottom of Instant Pot; then add meat balls.

6.    Choose Pressure Cook secure lid and turn release knob to sealed position.

7.    Cook on high pressure for 7 minutes.

8.    Slow release for 5 minutes and then vent Instant Pot.

9.    Serve the Korean BBQ. Sauce over the meatballs.

10. Serve over pasta, quinoa or cauliflower rice.

ENJOY DAN:                                                                 INSTANT POT COOKING!!