Ingredients
- 1 lb ground venison
- ½ cup kimchi finely chopped
- ¼ cup grated onion with juice
- 3 cloves garlic minced
- 1 egg
- ½ cup panko breadcrumbs
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochujang optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup cooked jasmine rice
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 large cucumber thinly sliced
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
Method
Make the Meatballs
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine ground venison, kimchi, grated onion (with juice), garlic, egg, panko, sesame oil, soy sauce, gochujang (if using), salt, and pepper.
- Mix until just combined — avoid overmixing to keep meatballs tender.
- Form into 1½-inch meatballs and arrange on a parchment-lined baking sheet.
- Bake for 15–18 minutes, or until internal temperature reaches 160°F (71°C).
Prepare Rice & Cucumber Salad
- While meatballs bake, combine soy sauce, sesame oil, and rice vinegar into the cooked rice, folding to coat evenly.
- In a separate bowl, toss cucumber slices with rice vinegar, sugar, and sesame seeds.