Korean Meatballs

Meatballs are a favorite of my boys. And I’m not complaining, they’re easy, quick, and heat up really nicely (if they ever leave us with any leftovers!)

This version of a ground beef meatball is sweet and spicy and has all of the umami you could ever dream of.

They are baked and are made, baked, and on the table in about 30 minutes. Easy, peasy, lemon-squeezy.

ingredients

Meatballs

• 1-1/2 pounds ground beef, 80/20 works best
• 3 green onions, thinly sliced
• 3 garlic cloves, minced
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon salt

Glaze

• 1 tablespoon rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon gochujang

• sesame seeds, for topping
• green onions, for topping

instructions

1. Preheat oven to 350ºF. Line a large baking sheet with foil and set aside.
2. In a large mixing bowl, add all of the ingredients for the meatballs in the bowl : ground beef, green onions, garlic, the egg, panko, gochujang, ginger, soy sauce, and salt. Mix until just combined, but do not overmix or the meatballs will be tough.
3. Roll or scoop out 24 meatballs. Using a cookie dough scoop makes it easier to get evenly-sized meatballs.
4. Bake for 10-15 minutes or until they reach an internal temperature of 160ºF. Meanwhile, make the glaze.
5. Combine rice vinegar, brown sugar, soy sauce, and gochujang in a small saucepan over medium heat. Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don’t allow sauce to boil, reduce heat if needed.
6. When meatballs are done, remove from oven. Brush with glaze and then garnish with sesame seeds and green onions, if desired. Serve over a bed of white rice.

korean meatballs

Preheat oven to 350ºF. Line a large baking sheet with foil and set aside.

In a large mixing bowl, add all of the ingredients for the meatballs in the bowl : ground beef, green onions, garlic, the egg, panko, gochujang, ginger, soy sauce, and salt. Mix until just combined, but do not overmix or the meatballs will be tough.

Roll or scoop out 24 meatballs. Using a cookie dough scoop makes it easier to get evenly-sized meatballs.

Bake for 10-15 minutes or until they reach an internal temperature of 160ºF. Meanwhile, make the glaze. Combine rice vinegar, brown sugar, soy sauce, and gochujang in a small saucepan over medium heat. Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don’t allow sauce to boil, reduce heat if needed.

When meatballs are done, remove from oven and brush with the glaze.

Garnish with sesame seeds and green onions, if desired. Serve over a bed of white rice and enjoy!