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Korean Meatballs with Gochujang Drizzle Sauce

Print Recipe
4.84 from 12 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Yield 20 meatballs & scant ¾ cup sauce
Category Main Dish
Cuisine Korean
Author Lauren Grant

Description

Sweet and spicy Korean meatballs. Ready in 30 minutes and perfect for both weeknights and festive appetizer parties. 

Ingredients

  • 1 bunch scallions, chopped (about 1 cup)
  • ½ cup whole wheat or regular breadcrumbs
  • 1 large egg
  • 2 tablespoons gochujang
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil*
  • 1 tablespoon grated fresh garlic (6 cloves)
  • 1 tablespoon grated ginger, or 2 teaspoons dried ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 pound 94% lean ground beef

Glaze:

  • ¼ cup honey
  • 2 tablespoon gochujang
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon distilled vinegar or rice vinegar

Instructions

  • Heat oven to 425ºF (218ºC) with rack set in lower-middle position.
  • Reserve 2 tablespoons scallions for serving.
  • In a large bowl, combine remaining scallions, breadcrumbs, egg, gochujang, soy sauce, olive oil, garlic, ginger, salt and pepper.
    breadcrumbs, egg, gochujang, garlic, ginger, and green onions in a mixing bowl
  • Mix to combine. Add ground beef and mix just until combined.
    ground beef mixture in a mixing bowl
  • Shape meat mixture into 20 balls (about 2 ½ tablespoons each or #24 scoop (1.5 ounces)), and arrange on a greased rimmed baking sheet. Bake until golden brown and cooked through, 13–15 minutes.
    un-cooked meatballs on a baking sheet
  • For the sauce, combine honey, gochujang, toasted sesame oil, and vinegar. Arrange meatballs on a platter and drizzle with sauce or serve on the side. Sprinkle reserved scallions over top.
  • For a full meal, serve with basmati rice, charred broccolini or steamed vegetables (see notes for instructions).

Notes

Make it a full meal for 4 people: you’ll need 1 ½ cup dry basmati rice and 1 pound broccolini.
To cook the rice: Bring 3 cups water to a boil in a small saucepan. Rinse rice in a fine mesh sieve then transfer  to simmering water. Bring to a boil then reduce to a simmer and cover; cook until fluffy and tender, 12–15 minutes. Season rice with salt and a bit of toasted sesame oil.
For quick charred broccolini: toss broccolini with olive oil or coat with nonstick spray on a baking sheet; season with salt and pepper. Broil broccolini 6 inches from the heating element until charred, 3–5 minutes per side. Steamed broccoli, carrots or green beans are also great options.
If fattier ground beef is used (80% to 85%) you  can skip the added tablespoon of olive oil in the meatballs.

Nutrition

Serving: 3 meatballs + 1 Tbsp. sauceCalories: 171kcalCarbohydrates: 12gProtein: 14gFat: 7.5gSaturated Fat: 2gCholesterol: 53mgSodium: 668mgFiber: 1gSugar: 11g
Keywords korean bbq meatballs, korean meatballs
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