Served for supper before a game night, these Korean meatball were made with a very low fat ground beef (93% lean). When one of my family members was instructed to eat only poultry as part of a diagnostic nutrition trial, I created the meatballs with ground turkey and it works very well. Serve over rice with the sweet and spicy sauce drizzled all over and a side salad, or skip the rice and serve straight over a salad. Korean meatballs shown here over a Thai peanut salad, and over rice accompanied by a Lemon Chickpea salad.