Easy Korean Meatballs Recipe

Are you ready to elevate your weeknight dinner game? If so, let me introduce you to a dish that’s not only incredibly flavorful but also super easy to make: Easy Korean Meatballs. These little bites of heaven are packed with savory flavors, a touch of sweetness, and just the right amount of spice. Perfectly juicy and tender, they make for a fantastic meal that your whole family will love. Whether served over rice, in a wrap, or as an appetizer, these meatballs are sure to impress.

Why I Love This Recipe

What’s not to love about meatballs? They’re versatile, easy to prepare, and can be customized to fit any flavor profile. This Easy Korean Meatballs Recipe brings a delightful twist to a classic dish with the addition of gochujang and fresh ginger. The combination of ground beef, fresh herbs, and spices creates a flavor explosion that’s hard to resist. Plus, they’re quick to whip up, making them ideal for busy weeknights or spontaneous gatherings.

Ingredients at a Glance

• 1 and 1/2 pounds ground beef (80/20 is best for optimal flavor and moisture)
• 3 green onions, very thinly sliced
• 3 garlic cloves, minced
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp minced fresh ginger
• 1 tbsp low sodium soy sauce
• 1/2 tsp salt
• 1 tbsp rice vinegar
• 1/4 cup brown sugar
• 1 tbsp low sodium soy sauce
• 1 tbsp gochujang

Gear Checklist

• Mixing Bowl: For combining all the ingredients seamlessly.
• Baking Sheet: To bake the meatballs evenly.
• Parchment Paper: For easy cleanup and to prevent sticking.
• Meat Thermometer: To ensure your meatballs are cooked perfectly.

Cook Easy Korean Meatballs Recipe Like This

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a beautiful, caramelized exterior.

Step 2: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef, sliced green onions, minced garlic, beaten egg, panko breadcrumbs, gochujang, minced ginger, low sodium soy sauce, and salt. Mix everything together using your hands or a fork until just combined. Be careful not to overmix, as this can make the meatballs tough.

Step 3: Form the Meatballs

Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are spaced apart to allow for even cooking.

Step 4: Bake the Meatballs

Pop the baking sheet into the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and have an internal temperature of 160°F (71°C).

Step 5: Make the Sauce

While the meatballs are baking, whisk together the rice vinegar, brown sugar, and additional soy sauce and gochujang in a small saucepan over medium heat. Allow it to simmer gently for about 5 minutes, stirring occasionally, until slightly thickened.

Step 6: Glaze the Meatballs

Once the meatballs are done baking, remove them from the oven and brush them with the sauce. You can also toss them gently in the sauce to ensure they are all coated evenly.

Step 7: Serve and Enjoy!

Serve your Easy Korean Meatballs warm, garnished with additional sliced green onions if desired. They pair wonderfully with steamed rice or as a protein-packed snack on their own!

Spring to Winter: Ideas

• Serve the meatballs with a side of Meatball Mashed Potato Casserole for a comforting meal.
• Use them in a wrap with fresh veggies and spicy mayo for a quick lunch.
• Try them on skewers for a fun appetizer at your next gathering.
• Incorporate them into a spicy noodle soup for a warming winter dish.

Things That Go Wrong

• Overmixing the meat can lead to tough meatballs. Mix just until combined for best results.
• Not preheating the oven can result in uneven cooking. Always preheat for consistent results.
• Meatballs sticking to the baking sheet can be avoided by using parchment paper.
• Forgetting to check the internal temperature may result in undercooked meatballs, so use a meat thermometer!

Freezer-Friendly Notes

These Easy Korean Meatballs are perfect for meal prep! You can freeze the uncooked meatballs on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. When ready to cook, bake them directly from frozen, adding a few extra minutes to the cooking time. Alternatively, you can freeze the cooked meatballs in the sauce for a quick reheat option during busy weeks.

Easy Korean Meatballs Recipe Q&A

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken will work just fine. Just be aware that you might need to adjust the cooking time slightly, as lean meats tend to cook faster.

What can I substitute for gochujang?

If you can’t find gochujang, you can use a mixture of red pepper flakes and a bit of miso paste for a similar flavor profile, though it won’t be an exact match.

Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.

How do I store leftovers?

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Quick Weeknight Wins

• Try Texas Trash Dip With Meat for an easy appetizer.
• Check out other quick meal ideas to keep your weeknight dinners exciting!
• Experiment with different sauces to change up the flavor.

Time to Try It

Now that you have all the tips and tricks for making the best Easy Korean Meatballs Recipe, it’s time to roll up your sleeves and get cooking! I promise you won’t be disappointed with this dish; it’s not just a meal, but a delightful experience for your taste buds. Enjoy the wonderful fusion of flavors and textures, and don’t forget to share your creations with family and friends. Happy cooking!