Now that we are in October, the foods we are craving are more substantial than the light and fresh fare of the previous warmer months. One of my favorite weekend meal indulgences is a meatball sandwich. But I’ve never been a fan of tomato sauce. Even on my pasta, I forego the sauce in favor of lots (and lots) of grated cheese. These meatball sandwiches were custom made for me!

I’ve previously posted a few recipes based on bulgogi, a Korean-style dish made of thin, marinated slices of spicy beef. This meatball recipe takes many of the elements of a bulgogi marinade and mixes them with ground beef, scallions, and panko to form a delectable meatball, sans the spiciness. We turned them into meatball sandwiches for a Sunday lunch with Andrew. We’ve also sliced up the cooked meatballs and had them as a topping for some Friday night pizzas. In addition, the meatballs could be served as an appetizer along with the dipping sauce or added to a soup. These meatballs have so much potential!

Bulgogi Meatball Sandwiches (adapted from (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin via washingtonpost.com) Total Time Required: 45 minutes, Makes about 50 meatballs, about 6 – 8 sandwiches

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon dry sherry
• 4 to 5 medium cloves garlic, minced or finely grated
• 1/3 cup panko breadcrumbs
• 1 pound 85 percent lean ground beef
• 2 scallions, sliced
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• crusty rolls and provolone cheese slices for serving

Directions:

In a small bowl, mix together the soy sauce, sugar, sesame oil, sherry, and garlic.

Add half of the soy sauce mixture to a large bowl, reserving the remainder for the dipping sauce. Sprinkle the panko on top of the sauce mixture in the bowl and stir to combine.

Add the beef and scallions, and gently mix it all together until it is thoroughly combined, without overmixing.

Position an oven rack about 6 inches away from the broiling element and preheat the broiler to high. Gently roll the mixture into 1-inch diameter meatballs, placing them on a large sheet pan.

Transfer the sheet pan to the oven and broil for about 5 minutes, or until the meatballs are evenly browned, the internal temperature registers 160ºF on an instant-read thermometer, and there is a nice char on top of the meatballs.

While the meatballs are broiling, pour the remaining soy sauce mixture into a small saucepan and set it over medium-high heat. In a small bowl, whisk together the water and the cornstarch to form a slurry, then whisk the slurry into the soy sauce mixture. Bring it to a boil, stirring constantly, then remove it from the heat and set it aside.

Toast the rolls under the broiler for 1 minute. Place the desired number of meatballs on a roll.

Top the meatballs with a slice or two of cheese. Place the sandwiches under the broiler for 1 minute, to melt the cheese.

Serve the sandwiches with the dipping sauce on the sandwich or on the side. Refrigerate any leftover meatballs for up to 4 days or freeze for up to 3 months.

This is a meatball sandwich done my way!  ~Linda

Bulgogi Meatball Sandwiches (adapted from (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin via washingtonpost.com) Total Time Required: 45 minutes, Makes about 50 meatballs, about 6 – 8 sandwiches

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon dry sherry
• 4 to 5 medium cloves garlic, minced or finely grated
• 1/3 cup panko breadcrumbs
• 1 pound 85 percent lean ground beef
• 2 scallions, sliced
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• crusty rolls and provolone cheese slices for serving

Directions:

In a small bowl, mix together the soy sauce, sugar, sesame oil, sherry, and garlic.

Add half of the soy sauce mixture to a large bowl, reserving the remainder for the dipping sauce. Sprinkle the panko on top of the sauce mixture in the bowl and stir to combine. Add the beef and scallions, and gently mix it all together until it is thoroughly combined, without overmixing.

Position an oven rack about 6 inches away from the broiling element and preheat the broiler to high. Gently roll the mixture into 1-inch diameter meatballs, placing them on a large sheet pan.

Transfer the sheet pan to the oven and broil for about 5 minutes, or until the meatballs are evenly browned, the internal temperature registers 160ºF on an instant-read thermometer, and there is a nice char on the top of the meatballs.

While the meatballs are broiling, pour the remaining soy sauce mixture into a small saucepan and set it over medium-high heat. In a small bowl, whisk together the water and the cornstarch to form a slurry, then whisk the slurry into the soy sauce mixture. Bring it to a boil, stirring constantly, then remove it from the heat and set it aside.

Toast the rolls under the broiler for 1 minute. Place the desired number of meatballs on a roll. Top them with a slice or two of cheese. Place the sandwiches under the broiler for 1 minute, to melt the cheese. Serve the sandwiches with the dipping sauce on the sandwich or on the side.

Refrigerate any leftover meatballs for up to 4 days or freeze for up to 3 months.