Delicious and Easy Korean Meatballs Recipe

Korean meatballs are taking comfort food to an entirely new level—sweet, savory, and packed with bold, addictive flavors that will leave your taste buds craving more. Whether you’re planning a quick weeknight dinner or looking to impress guests with something unique, these bite-sized delights are the perfect fusion of tradition and taste. Ready to discover the secret behind their irresistible charm? Keep reading.

Ingredients

• 1 pound ground beef
• 1 egg
• 1 teaspoon sesame oil
• 3 green onions chopped
• 3 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons panko breadcrumbs
• 1 tablespoon soy sauce
• 1 tablespoon gochujang
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove minced
• 1 teaspoon fresh ginger grated
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Small saucepan
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Preheat your oven: Set it to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. This helps avoid sticking and makes cleanup a breeze.
2. Make the meatball mixture: In a large bowl, combine ground beef, egg, sesame oil, green onions, garlic, ginger, panko, soy sauce, gochujang, brown sugar, salt, and pepper. Use your hands or a wooden spoon to gently mix until combined. Stop as soon as everything comes together to avoid tough meatballs.
3. Shape: Form into tablespoon-sized meatballs. I aim for about 1.5 inches each — perfect for even baking and a, let’s say, generous bite.
4. Bake: Arrange meatballs on the prepared sheet and bake for 15 to 18 minutes until browned and cooked through. You want a bit of crisp on the edges but still juicy inside.
5. Make the glaze: In a small saucepan, combine soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger over medium heat. Stir frequently for 2 to 3 minutes until it begins to bubble slightly.
6. Thicken the sauce: Whisk in the cornstarch slurry and continue to stir for another minute until the sauce thickens and becomes glossy. Remove from heat.
7. Combine: Once the meatballs are done, add them to a large bowl and pour the sauce over top. Toss gently with a spoon or silicone spatula until all meatballs are fully coated.
8. Serve: I love pairing these with jasmine rice, a sprinkle of sesame seeds, and more green onions. Or try them tucked into lettuce leaves for a fresh, crunchy twist.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

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Korean Meatballs

Juicy, sticky Korean meatballs bursting with sweet, spicy, and umami flavor, glazed in a ginger-soy sauce. Oven-baked and perfect for weeknight dinners or party appetizers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Korean

Servings 6 servings (4 to 5 meatballs per serving)

Calories 240 kcal

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 egg
• 1 teaspoon sesame oil
• 3 green onions chopped
• 3 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons panko breadcrumbs
• 1 tablespoon soy sauce
• 1 tablespoon gochujang
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• For the sauce:
• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove minced
• 1 teaspoon fresh ginger grated
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

 

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, combine the ground beef, egg, sesame oil, green onions, minced garlic, ginger, panko breadcrumbs, soy sauce, gochujang, brown sugar, salt, and pepper.
• Mix until just combined. Do not overmix to keep the meat tender.
• Shape the mixture into meatballs about 1.5 inches in diameter and arrange them on the prepared baking sheet.
• Bake for 18 to 20 minutes until the meatballs are cooked through and slightly browned.
• While the meatballs are baking, make the sauce: In a small saucepan over medium heat, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger.
• Bring the sauce to a gentle simmer and cook for 2 to 3 minutes. Add the cornstarch slurry and whisk until the sauce thickens, about 1 minute. Remove from heat.
• Once the meatballs are out of the oven, transfer them to a large bowl and pour the sauce over the top. Gently toss to coat evenly.
• Serve warm with steamed rice or as desired. Garnish with sesame seeds and extra green onions if desired.

Nutrition

Calories: 240kcalCarbohydrates: 10gProtein: 18gFat: 15gSodium: 520mgFiber: 1gSugar: 4g

Keyword Korean meatballs, gochujang, Asian flavors, dinner, appetizer, oven baked

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