Description
These Korean beef meatballs are tender, juicy, and bursting with bold umami flavor from garlic, ginger, soy sauce, and gochujang. Perfect as appetizers, meal prep, or party snacks, they’re glazed with a sweet-spicy sauce that makes every bite irresistible. Serve over rice or lettuce wraps for a tasty fusion meal.
Ingredients
Units
Scale
- For the meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 green onion, finely chopped
- 1/2 teaspoon black pepper
- For the glaze:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- For garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together all meatball ingredients until well combined.
- Shape mixture into 1-inch balls and place on the baking sheet.
- Bake for 15–18 minutes or until cooked through and lightly browned.
- Meanwhile, in a small saucepan, combine glaze ingredients (except cornstarch).
- Bring to a simmer over medium heat. If desired, add cornstarch slurry and stir until thickened.
- Toss baked meatballs in the warm glaze until evenly coated.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Make ahead and freeze meatballs before or after baking.
- Glaze can be doubled for extra sauce to serve over rice or noodles.
- Swap beef for ground chicken or pork if preferred.
- Great for lunchboxes, appetizers, or party platters.
Nutrition
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
