Korean Meatballs with Gochujang Drizzle Sauce
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 tablespoons gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons 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.
- Mix to combine. Add ground beef and mix just until combined.
- 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.
- 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).
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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
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