Korean Meatballs
These flavorful Korean Meatballs are great to serve at your next party. They’re also versatile as they can be served over rice as a meal…
Ingredients
MEATBALLS
- 1 1/2 lbs. lean ground beef
- 1 large free-range egg, beaten
- 3 large cloves garlic, pressed or finely chopped
- 2 large (about 3 tbsp.) green onions, finely chopped
- 1 tbsp. gochujang, or more to taste
- 1/2 tsp. ground ginger
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/3 cup Panko breadcrumbs
SAUCE
- 1/4 cup ketchup
- 1 tbsp. hoisin sauce
- 1 1/2 tbsp. gochujang, or more to taste
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. sweet chili sauce see Recipe
- 1/3 cup pineapple juice
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1/4 cup browns sugar
- 1/2 tbsp. toasted sesame seeds, for garnish optional
Directions
MEATBALLS
- In a bowl, add all the ingredients and mix until nicely blended. Cover with plastic wrap making sure it touches the surface and chill for 1 hour or up to 1 day.
- Preheat oven to 425ºF and line a baking sheet with aluminum foil lightly greased.
- Using a portioning scoop, form meat mixture into 1-inch balls and place them onto the prepared baking sheet.
- Transfer to the preheated oven and bake for 17 to 20 minutes or until the internal temperature reaches 160ºF, rotating the tray halfway through cooking.
- Remove from the heat and set aside.
SAUCE
- In a shallow skillet over medium heat, add all the ingredients. Whisk until mixed and simmer for 5 minutes – if it bubbles too much, reduce the heat.
- Add meatballs and evenly spoon sauce over to coat. Remove from the heat and transfer the meatballs on a serving plate.
- Place a toothpick in each meatball, sprinkle on some toasted sesame seeds if desired and serve immediately.