Korean Meatballs

Why I’ll Love This Recipe

I love how easy these meatballs are to prepare while delivering incredible flavor. The combination of garlic, ginger, soy sauce, and a sweet and spicy glaze creates a delicious balance that keeps me coming back for more. I also appreciate how versatile this recipe is since I can bake or pan-fry the meatballs and pair them with a variety of side dishes. Even better, they reheat beautifully, making them ideal for meal prep.

Ingredients

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

For the Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper

For the Sauce

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water

Optional Garnishes

• Sesame seeds
• Sliced green onions
• Fresh cilantro

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease or line a baking sheet with parchment paper.
2. In a large bowl, I combine the ground beef, ground pork, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper.
3. I mix everything gently until just combined, being careful not to overwork the meat.
4. I form the mixture into about 20 to 24 evenly sized meatballs and place them on the prepared baking sheet.
5. I bake the meatballs for 15 to 18 minutes, or until they are cooked through and browned.
6. While the meatballs bake, I whisk together the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, and ginger in a small saucepan.
7. I bring the sauce to a gentle simmer over medium heat.
8. I stir together the cornstarch and water, then add the slurry to the sauce while whisking until it thickens.
9. I add the cooked meatballs to the saucepan and gently toss them until they are evenly coated in the glaze.
10. I garnish with sesame seeds and sliced green onions before serving.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• I use ground chicken or ground turkey for a lighter version.
• I replace the honey with maple syrup for a different sweetness.
• I add extra gochujang or red pepper flakes when I want more heat.
• I mix finely shredded carrots or zucchini into the meatball mixture for extra vegetables.
• I prepare the meatballs in the air fryer at 380°F for about 10 to 12 minutes.
• I serve the meatballs in lettuce wraps for a lighter meal.
• I top them with chopped peanuts for added crunch.

Storage/Reheating

I store leftover Korean Meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the cooked meatballs and sauce separately or together for up to 3 months. I thaw them overnight in the refrigerator before reheating. I warm the meatballs gently in a skillet over medium-low heat or in the microwave until heated through, adding a splash of water if the sauce becomes too thick.

FAQs

Can I make these meatballs ahead of time?

Yes. I prepare the meatballs up to one day in advance and refrigerate them before baking, or I cook them completely and reheat them when I’m ready to serve.

What is gochujang?

Gochujang is a Korean fermented chili paste that adds a unique combination of spicy, sweet, and savory flavors. I use it to give the sauce its signature taste.

Can I make the meatballs less spicy?

Yes. I reduce the amount of gochujang or replace part of it with ketchup for a milder flavor while keeping the sauce delicious.

What can I serve with Korean Meatballs?

I like serving them over steamed rice, fried rice, noodles, mashed potatoes, or alongside stir-fried vegetables, broccoli, or a crisp cucumber salad.

Can I freeze Korean Meatballs?

Yes. I let the meatballs cool completely before freezing them in an airtight container or freezer bag for up to 3 months. I thaw and reheat them gently with the sauce before serving.

Conclusion

Korean Meatballs are an easy and flavorful recipe that combines juicy homemade meatballs with a rich, glossy Korean-inspired glaze. I love how the sweet, savory, and slightly spicy sauce transforms simple ingredients into a meal that’s both comforting and exciting. Whether I serve them for dinner, meal prep, or as an appetizer, this recipe is always a delicious favorite.

Korean Meatballs

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Korean Meatballs are tender, juicy meatballs coated in a sweet, savory, and slightly spicy Korean-inspired glaze. They’re perfect for serving over rice, noodles, or as a crowd-pleasing appetizer.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: Korean
• Diet: Halal

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water
• Sesame seeds (optional, for garnish)
• Sliced green onions (optional, for garnish)
• Fresh cilantro (optional, for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease or line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper until just combined.
3. Form the mixture into 20 to 24 evenly sized meatballs and place them on the prepared baking sheet.
4. Bake for 15 to 18 minutes, or until cooked through and lightly browned.
5. Meanwhile, whisk together the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, and ginger in a small saucepan.
6. Bring the sauce to a gentle simmer over medium heat.
7. Mix the cornstarch with the water to make a slurry, then whisk it into the sauce until thickened.
8. Add the cooked meatballs to the sauce and gently toss until evenly coated.
9. Garnish with sesame seeds, sliced green onions, and cilantro if desired.
10. Serve immediately over rice, noodles, or as an appetizer.

Notes

• Use ground chicken or turkey for a lighter variation.
• Replace the honey with maple syrup for a different sweetness.
• Add extra gochujang or red pepper flakes for more heat.
• Mix shredded carrots or zucchini into the meatball mixture for added vegetables.
• Cook the meatballs in an air fryer at 380°F for 10 to 12 minutes if preferred.
• Serve in lettuce wraps or over steamed rice and vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze cooked meatballs with or without the sauce for up to 3 months and reheat gently before serving.

Nutrition

• Serving Size: 4 meatballs
• Calories: 430 kcal
• Sugar: 15 g
• Sodium: 890 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 31 g
• Cholesterol: 105 mg