Korean Inspired Meatball Meal Prep
Korean Inspired Meatballs is a quick and easy meal prep recipe using bagged slaw for a quick meal prep short cut to get those veggies in!
Meatballs are a go to easy meal. Always.
You can use store bought meatballs, or buy your ground meat in bulk and batch freeze them so you always have some frozen meatballs to toss into a recipe when you need a meal fast.
Here is how I bulk prep meatballs (raw) and freeze.
While I am a huge fan of using frozen meatballs in my Instant Pot with my Swedish or Mexican Meatball dinners, this Korean Inspired version is done on the stove top!
What is Gochujang? Do I need it for Korean Inspired Meatballs?
If you have not heard of this fermented Korean chili paste, have no fear. This is not a difficult to find ingredient, and most big box grocery stores seem to have it.
Gochujang is a paste and sort of, kind of tastes like sriracha (if I had to compare it to something).
If you don’t have this Korean chili paste, and don’t want to buy it, you can swap in Sriracha. It won’t be the same flavor, but it is probably your best option.
Is the sauce thin or more like a glaze?
This recipe as written has you preparing the meatballs, and the sauce AND THEN adding in the bagged slaw for your veggies.
When the cabbage cooks down, it releases moisture and thins out the sauce considerably. As prepared per the recipe, the sauce ends up as a thin sauce. This recipe is more like a stir fry in that way.
If you want to keep the sauce thick and more like a glaze, saute your veggies separately. This way the moisture won’t thin out your sauce.
You can use any kind of meat for your Korean Inspired Meatball Meal Prep!
I use turkey meatballs, but you can use any kind of ground meat meatballs you want. Beef is specifically a really good option for this recipe.
Is this Korean Meatball Meal Prep a spicy dish?
This is such a hard question to answer given it is such a subjective question. So, I am going to say, it is not a super mild recipe. But, I wouldn’t call it a very spicy dish either. You can cut down the spice by using less of the chili paste. Similarly, you can amp up the heat by adding more, or sprinkling in a few red chili flakes.
Is this a traditional Korean recipe?
No, not at all. This is inspired by Korean flavors but is not traditional to Korean cuisine.
Which meal prep containers do you use?!
For this recipe, I use 3 cup Pyrex glass containers (affiliate link).
Are you ready to add Korean Inspired Meatballs to your next meal prep Sunday?!
If you you add it to your meal plans (for lunch or dinner!) tag me @mealplanaddict on Instagram so I can see your meal prep creations!
Looking for more meatball ideas?! I have you covered!
- Mediterranean Meatballs
- Easy Asian Pork Meatballs
- Mozza Stuffed Meatballs
- Sneaky Veggie Italian Meatballs
Korean Inspired Meatballs {Meal Prep}
Ingredients
- 20 frozen meatballs (your choice of meat)
- 1 tbsp olive oil
- 14 oz bag coleslaw mix you won't use the dressing so skip the kit and just get plain slaw veggies
- 3 cups cooked Basmati rice
- sliced scallions (garnish)
- sesame seeds (garnish)
Sauce
- 1/3 cup honey
- 3 tbsp Hoisin sauce
- 1/4 cup soy sauce (low sodium)
- 3 cloves garlic, grated or minced
- 1 tbsp gochujang (korean chili paste)
- 1/2 cup water
- 2 tbsp rice vinegar
Instructions
- Heat a large skillet, with olive oil, on medium to high heat.
- When the skillet is hot, add the meatballs. Browning and crisping up the sides. You are not cooking the meatballs all the way through here.
- While the meatballs are browning, add all of the sauce ingredients to a small mason jar and shake. You could also add to a bowl and whisk.
- Once the meatballs are browned, add the sauce to the skillet.
- Allow the meatballs to simmer (with the lid on). After 8-10 minutes, use a thermometer and check that the meatballs are cooked through. 165°F for turkey, 160°F for beef.
- Remove the lid and allow the sauce to reduce down (about 5 minutes).
- Add the slaw mix to the skillet. If you want the sauce to remain thicker like a glaze, saute the slaw mix in a separate pan. When you add the slaw mix, it will release moisture and thin the sauce out.
- Once the slaw is cooked down, remove from heat.
- Divide the cooked rice into 4 meal prep containers.
- Add 5 meatballs to each container and then distribute the sauce and veggies evenly between the containers. Allow to cool before securing the lid and placing in the fridge.
- Keep refrigerated for up to 4 days.
