Easy Korean Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1½ pounds ground beef (80/20 blend recommended)
02 -
3 green onions, very thinly sliced
03 -
3 garlic cloves, minced
04 -
1 egg, lightly beaten
05 -
½ cup panko breadcrumbs
06 -
2 tablespoons gochujang (Korean chili paste)
07 -
1 tablespoon minced fresh ginger
08 -
1 tablespoon low-sodium soy sauce
09 -
¼ teaspoon salt
→ Glaze
10 -
1 tablespoon rice vinegar
11 -
¼ cup brown sugar
12 -
1 tablespoon low-sodium soy sauce
13 -
1 tablespoon gochujang
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two large baking sheets with foil and set aside.
02 -
Combine all meatball ingredients in a large mixing bowl. Mix until just combined, being careful not to overmix to keep meatballs tender.
03 -
Roll mixture into 24 evenly sized meatballs using a cookie scoop if available. Place 12 meatballs on each baking sheet. Bake for 10-15 minutes until internal temperature reaches 160°F.
04 -
While meatballs bake, combine glaze ingredients in a small saucepan over medium heat. Whisk until combined and cook until thickened, about 5 minutes, avoiding boiling.
05 -
Remove meatballs from oven and brush with glaze. Optionally garnish with sesame seeds and green onions before serving.
# Notes:
01 -
Can be frozen before glazing - freeze on baking sheet for 30 minutes then transfer to freezer bag
02 -
Thaw completely before glazing and serving
03 -
Using a cookie scoop helps create uniform meatballs