Bulgolgi Meatball

This called for using a food processor to really pulverize the meat, they're looking for an almost springy consistency. I used mortar and pestle in small batches, which was a pain, but got the job done.

Dump, stir, mush, let sit in fridge for an hour.

Make 3/4" balls and bake 450F for 30 minutes, so fat is rendered and it caramelizes on the outside.

These will be nice to have frozen to throw into soup or pasta or what have you.

Post-eating reflections:

This came out way more bulgolgi-strong than I expected. Almost too loud to mix in with pho, but not quite. For sure too flavorful for anything italian.

Turns out this is a fantastic cheap and easy appetizer/snack. I keep eating them cold, out of the bag in the fridge. I wonder if these could be incorporated into the Bisquick cheddar sausage balls. No, I don't. Stay tuned for that frankenrecipe cause it's goin' down at some point.

• 1/4 cup soy sauce
• 3 Tbsp dark brown sugar
• 3 Tbsp minced green onion
• 2 Tbsp minced garlic
• 2 Tbsp toasted sesame oil
• 2 tsp fish sauce to taste, don't be stingey
• 3/4 tsp freshly ground black pepper
• 1 tablespoon orange marmalade, equivalent fruit or something equally sugarey-fruity
• 1/2 cup panko breadcrumbs (I had to add more to thicken)
• 1 lb ground beef, 80/20
• 1 lb ground pork sausage
• 1 large egg, lightly beaten