Creamy Meatballs
Delicious Cream Sauce Meatballs (Inspired by Chef Baek Jong-won’s Recipe)
I recently caught a rerun of the TV show ‘Home Food Master’ and was inspired by a recipe that turned hamburg steak batter into creamy meatballs. I decided to give it a try! This recipe is my own take on Chef Baek Jong-won’s original, resulting in incredibly tender and flavorful meatballs simmered in a luscious cream sauce. Perfect for a special occasion or a comforting home-cooked meal!
For the Meatballs- 100g Ground Beef
- 60g Ground Pork
- 1 Tbsp Breadcrumbs
- 1/2 Tbsp Ketchup
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Worcestershire Sauce or Tonkatsu Sauce
- 1 Pinch Salt
- 1/4 Onion (finely chopped)
For the Cream Sauce- 250ml Milk
- 1 Tbsp Butter
- Salt to taste
- Black Pepper to taste
- 1/4 Onion (coarsely chopped)
- 1/2 King Oyster Mushroom (coarsely chopped)
Optional Ingredients- 1 Tbsp Grated Parmesan Cheese
- 1 Slice Cheddar Cheese
- 250ml Milk
- 1 Tbsp Butter
- Salt to taste
- Black Pepper to taste
- 1/4 Onion (coarsely chopped)
- 1/2 King Oyster Mushroom (coarsely chopped)
Optional Ingredients- 1 Tbsp Grated Parmesan Cheese
- 1 Slice Cheddar Cheese
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe.
Step 2
Coarsely chop the onion and king oyster mushroom for the cream sauce. Finely chop the onion for the meatballs. Finely chopping the onion will improve the texture and help the flavors meld better.
Step 3
In a bowl, combine the ground beef, ground pork, breadcrumbs, ketchup, minced garlic, Worcestershire sauce (or tonkatsu sauce), salt, and the finely chopped onion. Mix thoroughly until the mixture becomes cohesive and slightly sticky. Kneading the mixture well is crucial for tender, non-crumbly meatballs.
Step 4
Shape the meatball mixture into balls, slightly larger than a 500-won coin in diameter. This amount should yield about 10 meatballs. Ensure they are uniformly sized for even cooking.
Step 5
Heat a pan over medium heat and add 1 tablespoon of butter along with a little cooking oil. Place the meatballs in the pan.
Step 6
Sear the meatballs, turning them gently, until they are golden brown on all sides. The goal here is to get a nice crust, not to cook them all the way through yet.
Step 7
Once the meatballs are browned, push them to one side of the pan and add the coarsely chopped onion and king oyster mushrooms. Sauté the vegetables with the meatballs until the onions become translucent.
Step 8
When the onions start to turn transparent, pour in 250ml of milk and bring it to a simmer. Stir occasionally with a spatula to prevent sticking to the bottom of the pan as the sauce thickens.
Step 9
Once the milk begins to thicken into a sauce consistency, season with salt to taste. If you’re using cheddar cheese slices, add them at this stage after the sauce has thickened and let them melt into the sauce for an even richer flavor.
Step 10
When the sauce reaches your desired thickness, stir in 1 tablespoon of grated Parmesan cheese. Parmesan cheese adds a wonderful savory depth.
Step 11
Finish with a sprinkle of black pepper for a final touch of flavor.
Step 12
Serve hot with rice or bread for a hearty and delicious meal. Enjoy your creamy meatballs!
