Easy Korean Meatballs Recipe
Elevate your dinner with these flavorful and easy-to-make Korean meatballs, bursting with savory goodness!
Servings: 4 servings
Ingredients
- 1.5 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)
- 0.5 cup panko breadcrumbs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp minced fresh ginger
- 1 tbsp low sodium soy sauce
- 0.5 tsp salt
- 1 tbsp rice vinegar
- 0.25 cup brown sugar
- 1 tbsp low sodium soy sauce
- 1 tbsp gochujang
Instructions
- Step 1: Preheat the oven to 400°F (200°C) for even cooking.
- Step 2: In a large mixing bowl, combine ground beef, green onions, garlic, egg, panko, gochujang, ginger, soy sauce, and salt. Mix until just combined.
- Step 3: Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
- Step 4: Bake for 15-20 minutes until cooked through, reaching an internal temperature of 160°F (71°C).
- Step 5: While baking, whisk rice vinegar, brown sugar, and soy sauce with gochujang in a saucepan over medium heat. Simmer for about 5 minutes.
- Step 6: Brush the baked meatballs with the sauce or toss them gently to coat.
- Step 7: Serve warm, garnished with sliced green onions, and enjoy with rice or as a snack!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Meat Thermometer
Notes
- Freeze uncooked meatballs on a baking sheet, then transfer to a bag for up to 3 months.
- Check internal temperature with a meat thermometer to ensure doneness.
- Mix ingredients just until combined to avoid tough meatballs.