Irresistible Korean Meatballs: A Flavorful Delight

There’s something magical about Korean meatballs. Imagine biting into a tender, juicy morsel bursting with flavors that dance on your taste buds and leave your kitchen smelling like a culinary wonderland. These delightful bites are not just food; they are an experience, a ticket to flavor town that even the most discerning palates will appreciate.

Now, let me take you back to that time I decided to impress my friends with my “expert” cooking skills. Spoiler alert: they were skeptical, but one bite of these Korean meatballs turned their skepticism into smiles. Perfect for family dinners or cozy gatherings, these meatballs elevate any occasion from mundane to magnificent.

Sometimes I catch my family sneaking leftovers from the fridge when they think I’m not looking—those Korean meatballs have a way of disappearing fast!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: A good quality ground beef adds rich flavor; go for 80/20 for the best balance of taste and juiciness.

• Green Onions: Fresh green onions provide that lovely crunch and a little zing to every bite.

• Garlic: Use fresh garlic for maximum flavor; it’s the secret ingredient that makes everything better.

• Panko Breadcrumbs: These light breadcrumbs help keep the meatballs tender while adding a delightful texture.

• Egg: An egg binds everything together beautifully without making it too dense.

For the Sauce:

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while still delivering that umami punch.

• Brown Sugar: This adds sweetness and depth; it caramelizes beautifully during cooking.

• Sesame Oil: A drizzle of sesame oil gives these meatballs their signature nutty aroma and flavor.

• Sriracha (optional): For those who like it spicy, Sriracha adds a kick that complements the sweetness perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Meatball Mixture: In a large bowl, combine ground beef, chopped green onions, minced garlic, panko breadcrumbs, and egg. Mix until just combined; overmixing makes them tough.

Shape the Meatballs: Using your hands—don’t be shy—form golf ball-sized meatballs. Place them on a parchment-lined baking sheet; this helps with cleanup later.

Make the Sauce: In a small saucepan over medium heat, whisk together soy sauce, brown sugar, sesame oil, and Sriracha if using. Heat until sugar dissolves and mixture thickens slightly.

Bake the Meatballs: Preheat your oven to 400°F (200°C). Bake meatballs for about 20 minutes or until browned and cooked through. Your kitchen will smell heavenly!

Add the Sauce and Finish Cooking: Once baked, toss the hot meatballs in the sauce until well coated. Return them to the oven for an additional 5 minutes so they soak up all that glorious flavor.

Now you’ve got yourself some irresistible Korean meatballs ready to devour! Serve them as is or over rice for a complete meal experience that will have everyone coming back for seconds.

Perfecting the Cooking Process

Start by mixing your ingredients thoroughly, then shape into meatballs. Sear in a hot pan for crispness before finishing in the oven, ensuring even cooking and a delightful texture.

Add Your Touch

Feel free to customize your meatballs by adding minced garlic or swapping ground beef for turkey. Adding chopped scallions can also enhance flavor and add a pop of color.

Storing & Reheating

Store leftover Korean meatballs in an airtight container in the fridge for up to four days. Reheat gently in the microwave or on the stovetop over low heat for best results.

Sometimes I whip up these Korean meatballs when friends come over. Their delighted faces as they take that first bite never fail to bring me joy, reminding me why I love cooking so much.

FAQ

Can I use different meats for Korean meatballs?

Absolutely! Ground chicken or turkey works well and provides a lighter option.

What sauce pairs best with Korean meatballs?

A sweet soy glaze or spicy gochujang sauce complements their flavors perfectly.

How long does it take to cook Korean meatballs?

Cooking time typically ranges from 20-25 minutes at 375°F until they’re heated through.

Print

Korean Meatballs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Maria Del
• Total Time: 40 minutes
• Yield: Approximately 4 servings 1x

Print Recipe

Pin Recipe

Description

Korean meatballs are a delightful fusion of sweet and savory flavors that create a culinary experience like no other. These tender, juicy morsels are perfect for any occasion—be it family dinners or casual gatherings—and are sure to impress even the most discerning foodies. With their beautiful glaze and rich aroma, these meatballs not only tantalize your taste buds but also make your kitchen smell heavenly. Get ready to elevate your meal with this easy-to-follow recipe!

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20)
• 1/4 cup green onions, chopped
• 3 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1 egg
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• Sriracha (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, green onions, garlic, panko breadcrumbs, and egg; mix until just combined.
3. Shape the mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
4. In a saucepan over medium heat, whisk together soy sauce, brown sugar, sesame oil, and Sriracha until slightly thickened.
5. Bake meatballs for 20 minutes until browned and cooked through.
6. Toss hot meatballs in the sauce until coated and return to the oven for an additional 5 minutes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4 meatballs (150g)
• Calories: 290
• Sugar: 6g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 70mg