Korean Meatballs

These Korean meatballs are juicy beef meatballs made with garlic, ginger, and soy sauce then baked and simmered in a sweet and spicy sauce. Serve as an appetizer or over rice!

Prep Time: 10

Cook Time: 30

Rest Time: 30

Total Time: 1 10

Servings:

Ingredients

Meatballs

1 pound ground beef
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon soy sauce
2 teaspoons grated fresh ginger
4 cloves minced garlic
⅓ cup panko crumbs
1 egg
¼ cup sliced green onions

Sauce

½ cup soy sauce
¼ cup honey
4 teaspoons sesame oil
1 teaspoon cornstarch
crushed red pepper flakes
sea salt , to taste
ground black pepper , to taste

Instructions

Mix meatball ingredients: In a large mixing bowl, add 1 pound ground beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon soy sauce, 2 teaspoons fresh ginger, 4 cloves minced garlic, 1/4 cup sliced green onions, and 1/3 cup panko crumbs. Mix with a fork until combined.
Rest: Cover with plastic wrap and place in the refrigerator for 30 minutes.
Preheat oven: Preheat the oven to 450°F.
Form meatballs: Form 12 meatballs and place in a cast iron skillet.
Bake: Bake for 20 minutes. Transfer meatballs to a plate as you will use the skillet for the sauce.
Make sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 4 teaspoons sesame oil, 1-2 teaspoons cornstarch and a pinch of red pepper flakes. Add more if you like spice.
Cook sauce: Drain grease from the meatballs. Add sauce to skillet. On the stove over medium-high heat, bring to a light simmer for 1 to 2 minutes. Salt and pepper, to taste.
Serve: Add meatballs back into the skillet and gently baste with the sauce. Simmer until meatballs are heated through, about 3 to 5 minutes. Serve.

Notes

Heat: If you want to take the heat up a littel add in gochujang (Korean hot pepper paste) or sriracha sauce.

Sauce: If you want extra sauce for rice, double the sauce.

Serving: This dish tastes great with rice and steam vegetables.

Nutrition