Korean Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
3 garlic cloves, finely chopped
02 -
3 green onions, sliced super thin
03 -
1 tablespoon fresh ginger, minced
04 -
1½ pounds 80/20 ground beef
05 -
1 egg, whisked lightly
06 -
½ cup panko crumbs
07 -
2 tablespoons Korean chili paste (gochujang)
08 -
1 tablespoon soy sauce (low-sodium)
09 -
A pinch of salt (about ¼ teaspoon)
→ Glaze
10 -
¼ cup brown sugar
11 -
1 tablespoon Korean chili paste
12 -
1 tablespoon soy sauce (low-sodium)
13 -
1 tablespoon rice vinegar
# Instructions:
01 -
Fire up your oven to 350°F (175°C). Cover two big baking sheets with foil and leave them ready.
02 -
Toss all the stuff for the meatballs into a big bowl. Stir gently until just mixed—don’t overdo it or you’ll lose the tenderness.
03 -
Form the mix into about 24 same-sized balls, using a cookie scoop if you’ve got one handy. Split them onto your two baking sheets. Bake for 10-15 minutes until they hit an internal temp of 160°F.
04 -
As the meatballs cook, whisk all the glaze ingredients together in a little pot on medium heat. Simmer until it thickens in around 5 minutes—don’t let it boil.
05 -
Pull the meatballs from the oven and use a brush to slather them in the glaze. Sprinkle on sesame seeds or extra green onion if you want before serving.
# Notes:
01 -
You can freeze them without glaze—flash freeze on a tray for half an hour, then pop them into a freezer-safe bag.
02 -
Defrost fully before brushing them with glaze and serving.
03 -
A cookie scoop is great for making evenly sized meatballs.