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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.

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)

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

Find it online: https://thefamilycooking.com/korean-meatballs/