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Serves
US | Metric
Ingredients
Balls
  • 500 g High fat minced beef
  • 1 tbsp Gochujang
  • 1 tbsp Light soy sauce
  • 1 tbsp Sesame oil
  • 1 Large egg
  • 1 tsp Garlic paste
  • 10 Slices streaky bacon
Sauce
  • 2 tbsps Gochujang
  • Equivalent of 2 tablespoons sugar in natural sweetener
  • 2 tbsps Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil oul
Bacon Wrapped Korean Meatballs Bacon Wrapped Korean Meatballs
Bacon Wrapped Korean Meatballs

Keto friendly meatballs with a sticky gochujang glaze!

Prep 20 minutes
Total 45 minutes

Easy peasy. Preheat your oven to 200℃ . Take your balls mix and mix everything together apart from the bacon.


Line a baking tray with tin foil. Using your hands, take 50 g of the mixture and form a ball.


stack your bacon rashers and cut in half. Take 2 of the shortened rashers and wrap around the meatball so they cross over and tuck underneath. Repeat until all the mix is used.


Pop in the oven for 20 minutes.


Mix the sauce ingredients in a saucepan and bring to a simmer. Remove from heat. Brush over the meatballs half way through cooking and again a couple of minutes before the end.


Serve on top of cauliflower rice and sprinkle with some more sesame seeds.


Bacon Wrapped Korean Meatballs Bacon Wrapped Korean Meatballs
Bacon Wrapped Korean Meatballs

Keto friendly meatballs with a sticky gochujang glaze!

favorite
print
like
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Balls
  • 500 g High fat minced beef
  • 1 tbsp Gochujang
  • 1 tbsp Light soy sauce
  • 1 tbsp Sesame oil
  • 1 Large egg
  • 1 tsp Garlic paste
  • 10 Slices streaky bacon
Sauce
  • 2 tbsps Gochujang
  • Equivalent of 2 tablespoons sugar in natural sweetener
  • 2 tbsps Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil oul

Easy peasy. Preheat your oven to 200℃ . Take your balls mix and mix everything together apart from the bacon.


Line a baking tray with tin foil. Using your hands, take 50 g of the mixture and form a ball.


stack your bacon rashers and cut in half. Take 2 of the shortened rashers and wrap around the meatball so they cross over and tuck underneath. Repeat until all the mix is used.


Pop in the oven for 20 minutes.


Mix the sauce ingredients in a saucepan and bring to a simmer. Remove from heat. Brush over the meatballs half way through cooking and again a couple of minutes before the end.


Serve on top of cauliflower rice and sprinkle with some more sesame seeds.