Korean Meatballs
There’s something undeniably comforting about meatballs, and when you infuse them with the bold flavors of Korean cuisine, they become an irresistible dish. These Korean Meatballs are juicy, packed with flavor, and easy to make, transforming a simple dinner into an exciting culinary adventure. The combination of ground beef, fresh ginger, garlic, and soy sauce creates a savory experience that will have everyone coming back for seconds. Perfect for a cozy weeknight dinner or as a crowd-pleasing appetizer, this recipe is sure to impress.
Why This Recipe Is Reliable
This Korean Meatballs recipe is a dependable choice for several reasons. First, it uses easy-to-find ingredients that are often staples in your kitchen. The balance of flavors—from the sweetness of the brown sugar to the umami of the soy sauce—ensures that every bite is delicious. Additionally, this recipe is adaptable; you can tweak the spice levels and serve it in various ways. Whether you enjoy them with rice, in a wrap, or as a standalone appetizer, you can count on these meatballs to deliver a satisfying meal.
Shopping List
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated fresh ginger or paste
- 3-4 cloves minced garlic or 2 teaspoons
- ½ cup panko crumbs
- 1 egg
- ½ cup sliced green onions
- ½ cup low-sodium soy sauce or coconut aminos
- ½ cup water, more if desired
- 3 tablespoons brown sugar
- 1-2 teaspoons sesame oil
- 1 teaspoon cornstarch
- Crushed red pepper flakes (to taste)
What You’ll Need (Gear)
- Large mixing bowl: For combining all your ingredients.
- Baking sheet: To bake the meatballs evenly.
- Parchment paper: Optional, for easy cleanup.
- Meat thermometer: To ensure your meatballs are cooked through.
- Skillet: For making the sauce to coat your meatballs.
Korean Meatballs: From Prep to Plate
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and develop a lovely golden color.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, salt, pepper, low-sodium soy sauce, grated ginger, minced garlic, panko crumbs, egg, and sliced green onions. Mix until just combined; be careful not to overmix, as this can make the meatballs tough.
Step 3: Form the Meatballs
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly apart.
Step 4: Bake the Meatballs
Bake the meatballs in your preheated oven for about 20-25 minutes, or until they are cooked through and reach an internal temperature of 160°F (70°C).
Step 5: Prepare the Sauce
While the meatballs are baking, prepare the sauce. In a skillet over medium heat, combine the low-sodium soy sauce (or coconut aminos), water, brown sugar, sesame oil, cornstarch, and crushed red pepper flakes. Stir the mixture until it’s smooth and bubbling, then reduce the heat and let it simmer for about 5 minutes, or until it thickens slightly.
Step 6: Coat the Meatballs
Once the meatballs are done baking, transfer them to the skillet with the sauce. Gently toss them to coat in the delicious glaze. Cook for an additional 2-3 minutes on low heat to allow the flavors to meld.
Step 7: Serve and Enjoy
Serve your Korean Meatballs hot, garnished with extra sliced green onions and a sprinkle of sesame seeds if desired. Enjoy them with steamed rice, in lettuce wraps, or skewered for a fun appetizer!
Seasonal Serving Ideas
- Spring: Serve with a fresh salad topped with sesame dressing.
- Summer: Create meatball skewers for a BBQ-style meal.
- Fall: Pair with roasted vegetables for a hearty dinner.
- Winter: Enjoy in a warm soup with noodles and greens.
Flavor Logic
- Umami: The soy sauce and garlic work together to create a deep, savory flavor profile.
- Sweetness: Brown sugar balances the saltiness, providing a harmonious taste.
- Heat: Adjust the crushed red pepper flakes to customize the spice level to your liking.
- Freshness: Green onions and ginger add a bright note, enhancing overall flavor.
Storage Pro Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer-safe bag once frozen. They can be cooked straight from frozen; just add a few extra minutes to the baking time. The sauce can also be refrigerated separately and reheated when ready to serve.
Korean Meatballs Q&A
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute! Just be aware that turkey can be leaner, so you might want to add a touch more oil or adjust the cooking time as needed.
How can I make this recipe gluten-free?
To make these Korean Meatballs gluten-free, use gluten-free panko crumbs and tamari or coconut aminos instead of soy sauce.
Can I bake the meatballs instead of frying them?
Absolutely! Baking the meatballs is a healthier option and results in less mess. Just follow the baking instructions provided in the recipe.
What can I serve with Korean Meatballs?
These meatballs pair wonderfully with steamed rice, quinoa, or even a light salad. You can also serve them in lettuce wraps for a fresh, crunchy alternative!
Try These Next
Hungry for More?
If you’re craving more globally-inspired recipes, be sure to explore a variety of dishes that celebrate different cultures. Cooking is an adventure, and each recipe is a chance to explore new flavors and techniques. From spicy to sweet, there’s a world of culinary delights waiting for you to discover. Enjoy your cooking journey!
Korean Meatballs
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 400°F (200°C) to ensure even cooking.
- Step 2: Mix the Meatball Ingredients - In a large mixing bowl, combine the ground beef, salt, pepper, low-sodium soy sauce, grated ginger, minced garlic, panko crumbs, egg, and sliced green onions. Mix until just combined.
- Step 3: Form the Meatballs - Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Step 4: Bake the Meatballs - Bake for about 20-25 minutes or until cooked through, reaching an internal temperature of 160°F (70°C).
- Step 5: Prepare the Sauce - In a skillet, combine the low-sodium soy sauce (or coconut aminos), water, brown sugar, sesame oil, cornstarch, and crushed red pepper flakes. Stir until smooth and bubbling, then simmer for about 5 minutes until thickened.
- Step 6: Coat the Meatballs - Transfer baked meatballs to the skillet with the sauce and toss to coat. Cook for an additional 2-3 minutes on low heat.
- Step 7: Serve and Enjoy - Serve hot, garnished with green onions and sesame seeds. Enjoy with steamed rice or in lettuce wraps!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze uncooked meatballs on a baking sheet before transferring to a freezer-safe bag.
- To make gluten-free, use gluten-free panko and tamari or coconut aminos.
