ksm-barolo-grille-meatball

Photography by Jason Dailey


A Taste of Barolo Grille at Home

Barolo Grille has become a culinary destination in Salina, blending local flavors with global inspiration. One of the standout dishes from its menu is the Korean-Inspired Meatballs, crafted by Chef Jonathan Covert. These meatballs, bursting with bold and savory flavors, are a crowd-pleaser that reflects the restaurant’s dedication to culinary art and innovation. Now, you can bring the taste of Barolo Grille to your home kitchen with this recipe that balances tradition and creativity.

For the ultimate presentation, serve the meatballs on a bed of tangy kimchi. Drizzle them with teriyaki sauce for a sweet-savory finish, or pair them with steamed jasmine rice and a side of sautéed bok choy for a complete meal. Garnish with sesame seeds and fresh cilantro for added texture and flavor.

The recipe was featured in the story: Barolo Grille Brings Artsy Atmosphere on and Around the Tables


Ingredients

Paste
  • ½ cup minced garlic
  • ½ cup soy sauce (low sodium or gluten-friendly soy works as well)
  • 5 ounces Gochujang (Korean red pepper paste)
  • 1 medium-sized hand of ginger, peeled (ginger will roughly fill a ⅓ cup after peeled and sliced)
  • 1 cup brown sugar (packed)
  • 2 honey crisp apples, peeled and cored
  • ¼ cup sesame oil
Meatballs
  • ½ bunch cilantro, roughly chopped (about 1 cup)
  • ½ small yellow onion, small diced (about ⅓ cup)
  • 4 pounds wagyu beef (80/20 ground beef is also a good substitute)
  • 4 large eggs (one egg per pound of beef)
  • 1 cup dried Italian breadcrumbs (pork rinds work well as a gluten-free option)
  • Salt and pepper to taste.
  • Option: for additional spice, add Korean chili flakes or any desired pepper

 

Instructions

Paste
  1. Place all paste ingredients in a blender and blend to a smooth paste; set aside.
Meatballs 
  1. In a large bowl, combine all meatball and paste ingredients and mix well
  2. To conduct a “taste and sample,” shape a meatball and bake according to the instructions in steps 4–5. Taste, checking for seasonings, and adjust as needed.
  3. Form mixture into 2-ounce meatballs. Place on a sheet tray that has been lined with parchment paper, or use a wire rack in place of parchment paper if preferred.
  4. Bake in a preheated 350-degree oven for approximately 12 minutes or until an instant-read thermometer registers a temperature of 145 degrees.
  5. Serve over a bed of kimchi with teriyaki sauce drizzled on top.

YIELD 32 two-ounce meatballs