Description
These Korean-inspired meatballs are flavorful and slightly spicy, making them a great appetizer or main dish. Juicy and tender, they are easy to make and can be enjoyed with various sides or in lettuce wraps for a fun twist.
Ingredients
Scale
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 egg, lightly beaten
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the ground beef (or your chosen meat mix) with the breadcrumbs.
- Add the finely chopped green onions, minced garlic, and grated ginger to the bowl.
- Pour in the soy sauce, sesame oil, brown sugar, and gochujang.
- Crack the egg into the mixture and season with salt and pepper to taste.
- Using your hands, mix everything together until well combined, being careful not to overmix.
- Shape the mixture into uniform balls, about 1 to 1.5 inches in diameter.
- Place the shaped meatballs on a baking sheet lined with parchment paper.
- Continue shaping until all the mixture is formed into meatballs (about 20-24).
- Preheat your oven to 400°F (200°C).
- Bake the meatballs for about 20-25 minutes, or until cooked through and golden brown (internal temperature should reach 160°F/70°C).
- Optional: Prepare a glaze by combining 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar in a saucepan. Heat until simmering, then reduce heat to thicken. Brush on meatballs during the last few minutes of baking.
- Remove the meatballs from the oven and let them cool for a few minutes.
- Brush the glaze over the meatballs or toss them in a bowl with the glaze.
- Transfer to a serving platter and sprinkle with sesame seeds and chopped fresh cilantro or parsley.
- Serve warm, either as an appetizer or main dish, with steamed rice, pickled vegetables, or in lettuce wraps with kimchi and extra gochujang.
Notes
- Adjust the amount of gochujang based on your spice preference.
- These meatballs can be made ahead of time and stored in the refrigerator or freezer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes