Korean Meatballs
User Reviews
4.6
561 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
36
-
Calories
45 kcal
-
Course
Main Course, Appetizer, Dinner
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Cuisine
Korean
Korean Meatballs
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These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Gochujang, baked, no frying and glazed with a spicy apricot glaze.
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Ingredients
For Meatballs
- 1½ pound lean ground beef
- 4 green onions chopped
- ½ cup breadcrumbs such as Panko
- 3 cloves garlic minced
- 1 egg
- 2 tablespoon Gochujang paste or Sriracha
- 1 teaspoon ground ginger
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons Gochujang paste or Sriracha
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
- Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
- Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
Equipments used:
Notes
- You can use an instant-read digital meat thermometer to ensure that your meatballs have reached an internal temperature of at least 160°F (74°C) before taking them out of the oven.
- A trick to having perfectly seasoned meatballs is to taste the meat mixture before forming it into meatballs. Just cook about a teaspoon of the meat mixture in the microwave or in a pan to taste before forming it into balls.
- Using a small cookie scoop to portion out the meat mixture is an easy way to make meatballs that are all exactly the same size and shape, which is important for even cooking.
- This recipe will yield about 30 to 36 meatballs, but depends on size of meatballs.
- Substitute the beef with ground chicken, turkey, or pork instead of beef.
- You can use orange marmalade instead of apricot jam if that's more convenient for you.
- Temp the meatballs. You can use an instant-read digital meat thermometer to ensure that your meatballs have reached an internal temperature of at least 160°F (74°C) before taking them out of the oven.
- Test the meatballs. A trick to having perfectly seasoned meatballs is to taste the meat mixture before forming it into meatballs. Just cook about a teaspoon of the meat mixture in the microwave or in a pan to taste before forming it into balls.
- Use a cookie scoop. Using a small cookie scoop to portion out the meat mixture is an easy way to make meatballs that are all exactly the same size and shape, which is important for even cooking.
Nutrition Information
Show Details
Serving
1meatball
Calories
45kcal
(2%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.5g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
108mg
(5%)
Potassium
86mg
(2%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 108mg | 5% |
| Potassium | 86mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
561 reviews
Excellent
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