Korean Meatballs Recipes

KOREAN BARBECUE-STYLE MEATBALLS

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.

EASY KOREAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

KOREAN MEATBALLS

Steps:

• For the meatballs, mix the ground beef, ground pork, egg, bread crumbs, milk, salt and pepper together. Knead the mixture with your hands until thoroughly combined. Roll into 1½ inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 350 for about 20 minutes.
• Place remaining ingredients in a saucepan and simmer for 5-10 minutes to create a sauce.
• After taking the meatballs out of the oven, toss them in the sauce.
• Serve immediately with rice and sliced green onions
• If desired, you can throw the meatballs tossed in the sauce in a slow cooker. Keep it on low until ready to eat. Great party food!