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.
Ingredients
- For the meatballs:
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1 lb ground beef
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1/4 cup breadcrumbs (or panko breadcrumbs)
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1/4 cup milk
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1 egg
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2 tablespoons soy sauce
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2 teaspoons sesame oil
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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3 green onions, finely chopped
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Salt and pepper, to taste
For the sauce:
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1/4 cup soy sauce
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2 tablespoons brown sugar (or honey)
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
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1 tablespoon gochujang (Korean chili paste) (optional, for spice)
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2 teaspoons garlic, minced
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1 teaspoon ginger, grated
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1 teaspoon cornstarch (optional, for thickening)
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1 tablespoon water (if using cornstarch to thicken)
For garnish:
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Sesame seeds
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Chopped green onions
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Fresh cilantro (optional)
Instructions
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Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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Make the meatballs: In a large bowl, combine ground beef
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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
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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).
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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.
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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.
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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.
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.
