Korean Meatballs

Total Time Prep: 25 min. Cook: 20 min.
Yield 12 meatballs
Test Kitchen Approved
These tender Korean meatballs take under an hour to make and will probably be devoured in less than half that time. Serve them over rice or noodles for a new savory dinner option or with mini bamboo skewers for impressive finger food.

Ingredients

  • MEATBALLS:
  • 1 pound ground beef
  • 1/3 cup panko bread crumbs or crushed Ritz crackers
  • 1/4 cup finely chopped green onions
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • GLAZE:
  • 3 tablespoons packed brown sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon gochujang (Korean red pepper paste)
  • 1/2 tablespoon sesame seeds, toasted
  • 2 tablespoons chopped green onions

Directions

  1. Preheat oven to 350°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
  2. In a large bowl, thoroughly combine meatball ingredients. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 15-20 minutes.
  3. In a large skillet, whisk together brown sugar, soy sauce and gochujang over medium-high heat. Once simmering, add meatballs. Cook 2-3 minutes or until sauce thickens; toss to coat. Sprinkle with sesame seeds and green onion.

Nutrition Facts

3 meatballs: 296 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1020mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 23g protein.

My take on meatballs is inspired by a savory dish of braised beef meatballs called wanja jorim in Korea. Seasoned with garlic, ginger, soy and Korean hot sauce, these meatballs are deliciously tender and have the perfect balance of flavors. Serve them over rice or noodles or on mini bamboo skewers for an impressive appetizer. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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