Easy Korean Meatballs
User Reviews
5
Easy Korean Meatballs
Description
Easy Korean Meatballs combine ground beef with aromatic ingredients like green onion, garlic, and ginger, enriched by the distinctive heat and flavor of gochujang chili paste. Mixed with panko breadcrumbs and egg to bind, the meatballs are formed evenly and baked rather than fried to maintain moisture and tenderness. The accompanying glaze is prepared by simmering brown sugar, soy sauce, rice vinegar, and more gochujang until it thickens into a glossy sauce. Once the meatballs are out of the oven, brushing them with the glaze adds a sticky, slightly spicy coating that intensifies their flavor.
The texture contrasts between the tender interior and the caramelized glaze make these meatballs appealing as a snack or part of a larger meal. They can be garnished simply with sesame seeds and sliced green onions. Their straightforward baking method reduces active cooking, and the recipe scales easily.
For freezing, avoid glazing beforehand; instead, cool the baked meatballs and freeze them solidly before transferring to bags. When reheated later, freshly prepared glaze can be applied to restore the intended sticky finish.
Ingredients
For Meatballs
- 1 and 1/2 pounds ground beef 80/20 is best
- 3 green onions very thinly sliced
- 3 garlic minced, cloves
- 1 egg lightly beaten
- 1/2 cup panko breadcrumbs
- 2 tbsp gochujang Korean chili paste
- 1 tbsp ginger fresh, minced
- 1 tbsp soy sauce low sodium
- ¼ tsp salt
Glaze
- 1 tbsp rice vinegar
- ¼ cup brown sugar
- 1 tbsp soy sauce low sodium
- 1 tbsp gochujang
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
- In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
- Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
- Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan 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. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.
Notes
- Freeze cooked meatballs separately without glaze by chilling on a baking sheet and transferring to freezer bags once solid.
- Apply glaze fresh after reheating frozen meatballs for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 9245 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 92.45kcal | 5% |
| Carbohydrates | 4.13g | 1% |
| Protein | 5.44g | 11% |
| Fat | 5.92g | 9% |
| Saturated Fat | 2.25g | 11% |
| Cholesterol | 26.95mg | 9% |
| Sodium | 100.81mg | 4% |
| Potassium | 97.62mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2.55g | 5% |
| Vitamin A | 27.51IU | 1% |
| Vitamin C | 0.72mg | 1% |
| Calcium | 12.08mg | 1% |
| Iron | 0.72mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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