INSTANT POT KOREAN-STYLE WAGYU MEATBALLS

Jay Harris, Esidore’s Bistro, Falmouth

Our subscribers/judges described these meatballs as “great party food,” and the meat itself as “rich and buttery.” While the meatballs were too spicy for some, others liked the way the heat warmed their throats “at the finish.” Esidore’s entry was gluten-free, so he used gluten-free panko and gochujang – check the labels. Chinese scallions are available in most Asian grocery stores and in limited quantities at Hannaford in Portland. Be sure to follow the instructions on your Instant Pot.

Serves 8-10

FOR THE MEATBALLS:

1 pound 80/20 wagyu burger or any organic ground meat

2 garlic cloves, finely minced

1 teaspoon minced fresh ginger

2 tablespoons tamari soy sauce

1/4 cup gluten-free panko bread crumbs

1 egg

2 Chinese scallions, sliced thin

Sesame seeds, for garnish

Mix all of the ingredients together except the sesame seeds and shape into about 20 small meatballs.

FOR THE SAUCE:

1 cup gochujang

1 teaspoon unseasoned rice vinegar

1 tablespoon tamari soy sauce

1/4 cup brown sugar

1 teaspoon toasted sesame oil

1 small clove garlic, minced

1 teaspoon minced fresh ginger

2 cups chicken stock

Mix all of the ingredients in a bowl.

Gently and lovingly place the meatballs into the bottom of the Instant Pot. Cover with the sauce. Cook on “manual” for 15 minutes. Slow vent the steam, which takes about 15 minutes. Using a slotted spoon, carefully remove the meatballs from the cooker. Ladle just a touch of the sauce over each meatball, garnish with sesame seeds and serve with a toothpick.

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