Korean BBQ Meatballs with Apple Fennel Slaw

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CHEF ARMANDO A. POMALES

SYSCO NEW MEXICO

YIELD: 8 SERVINGS

 

INGREDIENTS:

24 Sysco Simply Plant-Based Meatballs
 

Korean BBQ Sauce

3/4 cup Jade Mountain Gluten Free Soy Sauce

1 Tbsp. Sweet Mirin Cooking Wine

1 1/2 tsp  Pure Sesame Oil

1 1/2 Tbsp Chili Paste

3/4 cup Baker’s Source Light Cane Brown Sugar

1 tsp  Fresh Ginger Root (peeled & chopped)

4  Piece Fresh Garlic (peeled)

1 Asian Pear (peeled, cored, & chopped)

1 Tbsp.  Sysco Classic Corn Starch
 

Apple Fennel Slaw

8 oz.  Imperial Fresh Vegetable Slaw Power Blend

6 oz. Fresh Fennel (shaved)

6 oz  Granny Smith Apple (peeled & diced)

4 Tbsp. Mayonnaise

1 tsp Pure Orange Blossom Honey

3 Tbsp. Ghost Chile Sauce

 

DIRECTIONS:

  1. Place first 9 ingredients in blender along with ¾ cup water. Blend until smooth.
     
  2. Place sauce in pot and bring to a boil. Simmer sauce 4-5 until beginning to thicken. Add meatballs and simmer 10-15 minutes until meatballs are glazed and desired sauce consistency is reached.
     
  3. Reserve in a warm spot.
     
  4. Meanwhile, place slaw , shaved fennel, and apple in a mixing bowl.
     
  5. In another bowl combine mayonnaise, honey, and ghost chili sauce. Mix well.
     
  6. Gently fold in mayonnaise mixture into slaw mix. Chill until ready to plate.
     
  7. To plate: spoon slaw onto 8 plates top with 3 meatballs per plate.