Korean Meatballs
These sweet and spicy homemade Korean Meatballs are packed with flavor, thanks to lean ground beef, garlic, ginger and one secret Korean ingredient!!
Servings: 7 servings (3 meatballs each)
Calories: 236kcal
Ingredients
Meatballs
- 1 pound 80-85% lean ground beef
- 1 tablespoon gochujang
- 2 tablespoons sliced green onions
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 cup saltine crumbs (or panko bread crumbs)
Sauce + Garnishes
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vinegar
- 1/2 cup brown sugar
- 1 tablespoon gochujang
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes optional
- Sesame seeds and additional green onions for garnish
Instructions
- Preheat oven to 400°F and line a rimmed baking pan with parchment paper.
- In a large bowl, add ground beef, gochujang, green onions, egg, garlic, ginger and saltine crumbs.
- Use a wooden spoon or your hands to combine.
- Scoop and roll about 1 inch meatballs; place on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until the center of the meatball reaches 160°F.
- While the meatballs are cooking, make the sauce. In a medium-sized saucepan, whisk together the water, soy, cornstarch and vinegar. Then whisk in the brown sugar, gochujang and honey.
- Place the sauce over medium heat, whisking frequently, until it reaches a boil. Let the sauce boil for 5 minutes and remove from the heat.
- Once the meatballs are out of the oven, add them to the sauce and carefully stir to coat.
- Garnish with additional sliced green onions and sesame seeds.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 608mg | Potassium: 280mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 103IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 2.2mg