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Korean Meatballs Recipe

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4.3 from 43 reviews

These Korean Meatballs are juicy, flavorful, and coated in a sweet and spicy sauce that perfectly balances savory and tangy notes. Made with ground beef, fresh ginger, garlic, and green onions, these meatballs are baked to a tender texture and simmered in a homemade Korean-inspired sauce. Perfect as a snack, appetizer, or main dish served with rice or noodles.

  • Total Time: 50 minutes
  • Yield: 4 servings (12 meatballs)

Ingredients

Meatballs

  • 1 pound ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon grated fresh ginger (or paste)
  • 3-4 cloves minced garlic (or 2 teaspoons garlic paste)
  • 1/3 cup panko crumbs
  • 1 egg
  • 1/4 cup sliced green onions

Sauce

  • 1/3 cup low-sodium soy sauce (or coconut aminos)
  • 1/4 cup water (plus more if desired)
  • 3 Tablespoons brown sugar
  • 1-2 teaspoons sesame oil
  • 1 1/2 teaspoons cornstarch
  • Crushed red pepper flakes (to taste)

Instructions

  1. Mix meatball ingredients: In a large mixing bowl, combine the ground beef, salt, pepper, soy sauce, fresh ginger, minced garlic, sliced green onions, panko crumbs, and egg. Use a fork to mix thoroughly until all ingredients are well incorporated.
  2. Rest: Cover the bowl with plastic wrap and refrigerate the meatball mixture for 30 minutes to allow the flavors to meld and make it easier to form.
  3. Preheat oven: Set your oven to 450°F (232°C) and allow it to heat fully before baking the meatballs.
  4. Form meatballs: Using your hands, shape the mixture into 12 evenly sized meatballs and place them in a cast iron skillet, ensuring they are spaced slightly apart.
  5. Bake: Place the skillet in the oven and bake for 20 minutes, until meatballs are cooked through and browned. Remove the meatballs from the skillet and set aside on a plate for later.
  6. Whisk sauce ingredients: In a small bowl, whisk together soy sauce, water, brown sugar, sesame oil, cornstarch, and a pinch of crushed red pepper flakes until smooth and combined.
  7. Cook sauce: Drain any excess grease from the skillet used for baking. Pour the sauce mixture into the skillet. Over medium-high heat on the stove, bring the sauce to a light simmer, stirring frequently for 1 to 2 minutes until it thickens slightly. Adjust the consistency by adding more water to thin or more cornstarch to thicken.
  8. Reheat meatballs in sauce: Return the baked meatballs to the skillet and gently baste them with the sauce. Let them simmer together for 3 to 5 minutes until the meatballs are heated through and coated in the flavorful sauce.
  9. Serve: Serve the Korean meatballs hot from the skillet. They pair wonderfully with steamed rice, noodles, or as an appetizer with dipping sauce.

Notes

  • Resting the meatball mixture helps the flavors develop and makes shaping easier.
  • Using a cast iron skillet is ideal for even baking and sauce-making, but any oven-safe skillet or baking dish works.
  • Add more crushed red pepper flakes if you prefer your sauce spicier.
  • For gluten-free version, substitute panko crumbs with gluten-free breadcrumbs.
  • Leftover meatballs can be refrigerated for up to 3 days and reheated gently in sauce on the stove.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Korean
  • Diet: Low Salt

Find it online: https://ellarecipe.com/korean-meatballs-recipe/