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.
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
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
Tried this recipe?Let us know how it was!