Why You’ll Love This Recipe
Korean Meatballs are a savory and slightly sweet appetizer or main dish that combines ground meat with bold Asian flavors like garlic, ginger, soy sauce, and sesame oil. Coated in a sticky, flavorful glaze, these meatballs are perfect for parties, meal prep, or weeknight dinners. Their tender texture and umami-rich taste make them an instant favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or ground porkgarlicgingergreen onionssoy saucesesame oilbrown sugarrice vinegargochujang (Korean chili paste)eggbreadcrumbsblack peppervegetable oilfor garnish: sesame seeds and chopped green onions
directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground meat, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, egg, breadcrumbs, and black pepper. Mix until just combined.
Form into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until fully cooked and browned.
Meanwhile, in a small saucepan, mix soy sauce, brown sugar, rice vinegar, gochujang, garlic, and sesame oil. Simmer over medium heat until slightly thickened.
Toss the cooked meatballs in the glaze until fully coated.
Sprinkle with sesame seeds and chopped green onions before serving.
Servings and timing
This recipe yields approximately 24 meatballs.Preparation time: 15 minutesBaking time: 15-18 minutesSauce preparation: 5-7 minutesTotal time: 35-40 minutes
Variations
Use ground chicken or turkey for a lighter version.
Add finely shredded carrots or zucchini to the meat mixture for extra veggies.
Serve over rice or noodles for a complete meal.
Top with a fried egg for a Korean-inspired rice bowl.
storage/reheating
Store Korean Meatballs in an airtight container in the refrigerator for up to 4 days.Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.Reheat in the microwave or on the stovetop until warmed through.
FAQs
Can I make the meatballs ahead of time?
Yes, shape them in advance and store in the fridge or freezer until ready to cook.
Are they very spicy?
The gochujang adds mild to moderate heat, but you can adjust the amount to taste.
Can I make them gluten-free?
Use gluten-free soy sauce and breadcrumbs.
What’s the best meat to use?
A mix of beef and pork offers great flavor and moisture, but either works well solo.
Do I need to use gochujang?
It’s recommended for authentic flavor, but you can substitute with another chili paste or a mix of sriracha and miso.
Can I fry instead of bake?
Yes, pan-fry over medium heat until browned and cooked through.
Can I double the sauce?
Absolutely—extra sauce is great for drizzling over rice or veggies.
Are these good for meal prep?
Yes, they reheat well and pair with many sides.
Can I make them smaller for appetizers?
Yes, just reduce baking time slightly.
What sides go well with these?
Steamed rice, pickled vegetables, or sautéed greens complement them perfectly.
Conclusion
Korean Meatballs bring together the perfect blend of savory, sweet, and spicy in one delicious bite. Whether served as an appetizer or a hearty main, they’re packed with bold flavors and versatile enough to enjoy in countless ways. Try them once, and they’re sure to become a regular on your menu.
Print
Korean Meatballs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 20 meatballs) 1x
- Category: Appetizer/Main
- Method: Pan‑fry
- Cuisine: Korean fusion
- Diet: Low Fat
Description
Savory and slightly sweet Korean-inspired meatballs glazed in a sticky gochujang sauce, perfect as an appetizer or served over rice.
Ingredients
- 1 lb ground beef or pork
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
- For the sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp water (to thin if needed)
- Sesame seeds and extra sliced green onions for garnish
Instructions
- In a bowl, combine ground meat, panko, green onions, garlic, egg, soy sauce, sesame oil, ginger, salt, and pepper until just mixed. Do not overwork.
- Form mixture into 1‑inch meatballs, placing them on a baking sheet.
- Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, about 8–10 minutes.
- Meanwhile, whisk together all sauce ingredients in a bowl until smooth.
- Drain excess oil from skillet, then pour in sauce. Stir gently to coat the meatballs and simmer 2–3 minutes until sauce thickens and glazes the meatballs.
- Transfer to a serving plate, garnish with sesame seeds and green onions, and serve hot (with rice or as a party appetizer).
Notes
- Panko breadcrumbs keep meatballs light; you can substitute regular breadcrumbs.
- Adjust gochujang for desired spice level; use more honey for sweeter glaze.
- These can be baked at 400°F for about 15–20 minutes instead of frying.
- Make-ahead: refrigerate uncooked meatballs up to one day or freeze cooked meatballs with sauce.
Nutrition
- Serving Size: 5 meatballs (with sauce)
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg
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