Korean Meatballs

Why You’ll Love This Recipe

Korean Meatballs are a delicious, quick, and easy dish packed with vibrant flavors. The tender meatballs are bursting with umami, and the sauce—made with soy sauce, brown sugar, sesame oil, and gochujang (Korean chili paste)—creates a balanced, irresistible glaze. This dish is incredibly versatile: serve it as an appetizer, with rice, or even in lettuce wraps for a low-carb option. The combination of flavors and textures is comforting yet exciting, making it perfect for both weeknight dinners and special occasions.

Ingredients

For the meatballs:

• 1 lb ground beef

• 1/4 cup breadcrumbs (or panko breadcrumbs for extra crunch)

• 1/4 cup milk

• 1 egg

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 3 green onions, finely chopped

• Salt and pepper, to taste

For the sauce:

• 1/4 cup soy sauce

• 2 tablespoons brown sugar (or honey)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon gochujang (Korean chili paste) (optional, for spice)

• 2 teaspoons garlic, minced

• 1 teaspoon ginger, grated

• 1 teaspoon cornstarch (optional, for thickening)

• 1 tablespoon water (if using cornstarch to thicken)

For garnish:

• Sesame seeds

• Chopped green onions

• Fresh cilantro (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Make the meatballs: In a large bowl, combine the ground beef — breadcrumbs, milk, egg, soy sauce, sesame oil, garlic, ginger, green onions, and a pinch of salt and pepper. Mix until just combined, being careful not to overwork the meat. Use your hands to form the mixture into 1-1.5 inch meatballs, and place them on the prepared baking sheet.pork), breadcrumbs, milk, egg, soy sauce, sesame oil, garlic, ginger, green onions, and a pinch of salt and pepper. Mix until just

3. Bake the meatballs: Bake the meatballs for 18-20 minutes, or until they are fully cooked through and golden brown on the outside. You can check the internal temperature to ensure they reach 160°F (71°C) for beef

4. Make the sauce: While the meatballs are baking, prepare the sauce. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (if using), garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Let the sauce cook for 5-7 minutes until it slightly thickens. If you’d like a thicker sauce, dissolve the cornstarch in water and stir it into the sauce, cooking for another 2-3 minutes until thickened.

5. Coat the meatballs in sauce: Once the meatballs are cooked, remove them from the oven and place them in a large bowl. Pour the sauce over the meatballs and toss to coat evenly.

6. Serve and garnish: Serve the meatballs over rice or as an appetizer with toothpicks. Garnish with sesame seeds, chopped green onions, and fresh cilantro if desired.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 15 minutes

• Cook Time: 20-25 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Meatballs: Use plant-based ground meat or make your own veggie meatballs using ingredients like lentils, mushrooms, or quinoa for a vegetarian or vegan option.

• Spicy Gochujang Sauce: Increase the amount of gochujang or add a bit of chili oil to the sauce for an extra spicy kick.

• Sweet & Sour Sauce: Add pineapple chunks or a bit of orange juice to the sauce for a sweeter, tangier twist.

• Make it Low-Carb: For a low-carb version, serve the meatballs in lettuce wraps instead of with rice, or use cauliflower rice as a substitute.

• Add Vegetables to Meatballs: Add finely chopped vegetables such as carrots, bell peppers, or zucchini to the meatball mixture for added nutrition and texture.

Storage/Reheating

Leftover Korean Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the meatballs for 1-2 minutes or warm them on the stovetop in a skillet over medium heat until heated through. You can also freeze the meatballs for up to 3 months. To reheat from frozen, thaw in the fridge overnight and reheat on the stovetop or in the microwave.

FAQs

Can I use ground turkey instead of beef or pork?

Yes, ground turkey works well in this recipe. It will result in a leaner meatball, but the flavor and texture will still be delicious. Just be careful not to overcook them, as turkey can dry out more easily than beef

Can I use a different chili paste if I don’t have gochujang?

If you don’t have gochujang, you can use a mix of sriracha or another chili paste. Gochujang has a unique flavor, so the substitute won’t be an exact match, but it will still add some heat and depth to the sauce.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to a week. When ready to serve, just heat it in a saucepan before tossing it with the meatballs.

How do I prevent the meatballs from being dry?

To keep the meatballs tender, be sure not to overmix the meatball mixture. Also, avoid overcooking them, as this can cause them to become dry. Baking the meatballs at 375°F (190°C) ensures they cook through without drying out.

Can I make these meatballs without baking them?

Yes, you can also cook the meatballs in a skillet over medium heat. Just brown them on all sides, then cover the pan and let them cook for 5-7 minutes until fully cooked through. Then, toss them in the sauce.

Can I make these meatballs ahead of time?

Yes, you can make and bake the meatballs ahead of time. Store them in the fridge for up to 2 days, and when you’re ready to serve, simply reheat them in the sauce.

Conclusion

Korean Meatballs are a flavorful, juicy, and savory dish with the perfect combination of sweet, spicy, and umami flavors. Whether served over rice or as an appetizer, these meatballs are sure to be a hit at your next meal or gathering. With easy-to-follow steps, a delicious homemade sauce, and a bit of heat from gochujang, this recipe offers a taste of Korea that’s both simple and satisfying. Make it once, and it will likely become a new favorite in your cooking repertoire

Korean Meatballs

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Korean
• Diet: Gluten Free

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Description

Korean Meatballs are a savory, sweet, and slightly spicy twist on the classic meatball. Made with ground beef  and simmered in a rich, tangy soy-based glaze with gochujang, these juicy meatballs are the perfect balance of flavors. Serve them over rice, in lettuce wraps, or as an appetizer—this dish is sure to impress at any meal or gathering.

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Ingredients

• For the meatballs:

• 1 lb ground beef

• 1/4 cup breadcrumbs (or panko breadcrumbs)

• 1/4 cup milk

• 1 egg

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 3 green onions, finely chopped

• Salt and pepper, to taste

For the sauce:

• 1/4 cup soy sauce

• 2 tablespoons brown sugar (or honey)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon gochujang (Korean chili paste) (optional, for spice)

• 2 teaspoons garlic, minced

• 1 teaspoon ginger, grated

• 1 teaspoon cornstarch (optional, for thickening)

• 1 tablespoon water (if using cornstarch to thicken)

For garnish:

• Sesame seeds

• Chopped green onions

• Fresh cilantro (optional)

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Instructions

• Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

• Make the meatballs: In a large bowl, combine ground beef

•  breadcrumbs, milk, egg, soy sauce, sesame oil, garlic, ginger, green onions, and salt and pepper. Mix until just combined, being careful not to overwork the meat. Shape the mixture into 1-1.5 inch meatballs and place them on the prepared baking , breadcrumbs, milk, egg, soy sauce, sesame oil, garlic, ginger, green o

• Bake the meatballs: Bake for 18-20 minutes or until golden brown and fully cooked. Check that the internal temperature reaches 160°F (71°C).

• Make the sauce: While the meatballs are baking, prepare the sauce. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (if using), garlic, and ginger. Simmer for 5-7 minutes until the sauce thickens slightly. If you want a thicker sauce, dissolve cornstarch in water and stir into the sauce, cooking for another 2-3 minutes.

• Coat the meatballs in sauce: Once the meatballs are cooked, place them in a large bowl. Pour the sauce over the meatballs and toss to coat evenly.

• Serve and garnish: Serve the meatballs over rice, in lettuce wraps, or as an appetizer. Garnish with sesame seeds, chopped green onions, and fresh cilantro if desired.

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Notes

Vegetarian Option: Use plant-based ground meat or make veggie meatballs using lentils, mushrooms, or quinoa for a vegetarian or vegan option.Spicy Version: Increase gochujang or add chili oil for more heat.Sweet & Sour Twist: Add pineapple chunks or orange juice to the sauce for a tangy, sweeter flavor.Low-Carb Version: Serve meatballs in lettuce wraps or with cauliflower rice for a low-carb option.Add Vegetables: Mix finely chopped vegetables (carrots, bell peppers, zucchini) into the meatball mixture for added texture and nutrition.