Kimchi Glazed Korean Meatballs

This Korean-inspired dish is just what your menu needs. Made with Idahoan® Creamy Extra Rich Mashed Potatoes, this easy-to-make palette-pleaser takes less than 30 minutes to prepare and packs a punch full of flavor. With tangy kimchi, fresh pineapple juice, and miso – it’s a dish your guests won’t forget.

TIME

10 minutes

YIELD

DISH TYPE

Appetizer

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Kimchi Glazed Korean Meatballs

Prep time: 10mins

Serves: 26

Ingredients

1 bag (31.5 ounces) Idahoan® CREAMY Extra Rich Mashed Potatoes (Prepared according to hot water instructions)
1 gallon Hot water (Water should be between 180°F to 190°F)
1 gallon Pineapple juice (Unsweetened)
2 quarts Water
¼ cup Miso
4 cups Kimchi
1 cup Brown sugar
1 cup Ketchup
6½ pounds Prepared meatballs (1 ounce)
5 pounds Baby bok choy
26 each Skewers or lemon grass stalks

Instructions

Measure 1 gallon of hot, not boiling, water into a large bowl.*
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Prepare the kimchi by placing the pineapple juice, water, miso, kimchi, brown sugar, and ketchup into a blender. Blend until smooth.
Place the meatballs onto an oven-safe pan. Cover with the kimchi glaze and place into an oven heated to 350°F. Bake until the meatballs reach an internal temperature of 165°F. Hold for assembly. Skewer 4 of the meatballs using bamboo skewers or lemon grass.
Blanch the bok choy until tender and hold for assembly.
Place 6 ounces of mashed potatoes onto a dish. Top with a skewer and drizzle with some of the glaze. Finish with steamed Bok choy.