"Korean almond chicken meatballs in creamy sesame sauce with roasted garlic - healthy school lunch recipe"
Estimated Nutrition
Ingredients
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Chicken thighs, minced
30g
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Chicken breast, minced
50g
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Button mushrooms, finely chopped
5g
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Sliced almonds
5g
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Butter
10g
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All-purpose flour
10g
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Whole milk
50g
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Ground sesame seeds or tahini
30g
-
Broccoli florets
15g
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Garlic cloves, minced
10g
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Cooking oil
15g
-
Chicken stock
150g
Local Substitutes
Instead of 들깻가루 (roasted sesame seed powder)
Use: Tahini or ground sesame seeds mixed with a pinch of salt
Reason: Sesame-based substitute maintains authentic nutty flavor profile
Instead of 닭뼈 육수 (chicken bone broth)
Use: Store-bought chicken stock or bouillon
Reason: Convenient alternative with similar savory depth
🧑🍳 Cooking Instructions
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1
Bring chicken bones, onion, mushroom stems, garlic, and 400g water to a boil for 30 minutes to make stock.
-
2
Sauté finely chopped mushrooms in butter until tender, then cool slightly.
-
3
Mince chicken thighs, chicken breast, and almonds together, then mix with cooled mushrooms.
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4
Form mixture into balls, coat lightly with flour.
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5
Pan-fry meatballs in oil over medium-high heat until golden brown on all sides.
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6
Simmer 150g stock with milk and sesame seed powder to create sauce. Add meatballs and broccoli, reduce until glossy.
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7
Slice garlic thinly and fry in oil at low temperature until crispy.
-
8
Plate meatballs, garnish with crispy garlic, and serve immediately.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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