Korean Meatballs

We associate meatballs almost exclusively with Italian or Swedish dishes in the US. The surprising truth is that meatballs are eaten worldwide, with each country adding its unique spin. This recipe for Korean meatballs is inspired by a savory dish of braised beef meatballs called wanja jorim in Korea. Seasoned with garlic, ginger, soy and Korean hot sauce, these meatballs are deliciously tender and have the perfect balance of contrasting flavors. Whether you serve these tangy Korean meatballs as an appetizer or a main course, be sure to make a lot of them.

Korean Meatball Ingredients

• Ground beef: Choosing lean ground beef will lessen the fat and calories of the meatballs, but it also lowers the moisture content which makes them less juicy. Pick a grind with 85-90% meat-to-fat ratio.
• Bread crumbs: Japanese-style panko bread crumbs are the perfect binder for these meatballs due to their large size and flakier texture. Crushed Ritz crackers will make a good substitute for the texture of panko.
• Green onion: Chopped green onion adds a mild, refreshing and aromatic flavor to the meatballs.
• Gochujang: Korean fermented chili paste is a thick, sweet, spicy and concentrated hot sauce that’s a staple in Korean dishes. If you’re not familiar with gochujang, you should definitely give this versatile sauce a try.
• Soy sauce: Adding soy sauce to both the meatballs and the glaze imparts a salty, umami flavor that creates richness and depth.
• Ginger: Freshly grated ginger is a bright and citrusy addition to the Korean meatballs. Ginger provides balance to the saltiness of the soy sauce and richness of the meat.
• Garlic: Minced garlic is bold, spicy and pungent. Fresh garlic is a staple ingredient in Korean cooking, adding savory warmth and complexity to the meatballs.
• Brown sugar: A blend of granulated white sugar and molasses, brown sugar is sweet and complex with deep caramel flavors. Brown sugar creates balance by tempering the savory, spicy and umami flavors in the Korean meatball sauce.
• Sesame seeds: Use toasted sesame seeds as a topping for the meatballs to add visual appeal, a nutty flavor and slightly crunchy texture.

Directions

Step 1: Prepare for baking

KRISTINA VANNI FOR TASTE OF HOME

Preheat the oven to 350°F. Prepare a 15 x 10-inch baking sheet by lining it with parchment paper or aluminum foil and equipping it with a greased wire rack. Set it aside.

Step 2: Mix and shape the meatballs

KRISTINA VANNI FOR TASTE OF HOME

Add the ground beef, panko bread crumbs, green onions, gochujang, soy sauce, ginger, garlic, salt and pepper in a large bowl and mix to combine. Shape the meat mixture into 1-1/2 inch balls and place them on the wire rack, 1 inch apart. Bake for 15 to 20 minutes until the meatballs are browned and have reached an internal temperature of 165°.

Step 3: Make the sauce

KRISTINA VANNI FOR TASTE OF HOME

In a large skillet, whisk together the brown sugar, soy sauce and gochujang over medium-high heat. Stir occasionally and bring the sauce to a simmer and add the meatballs. Continue to cook for two to three minutes until the sauce continues. Remove from heat and sprinkle with toasted sesame seeds and chopped green onions.

KRISTINA VANNI FOR TASTE OF HOME

Korean Meatball Variations

• Change up the protein: This Korean meatball recipe will also work with ground chicken, turkey, lamb or pork. Simply sub out the beef for the ground meat of your choice.
• Add kimchi: Add chopped kimchi for a tangy and spicy flavor boost, and additional health benefits.
• Make lettuce wraps: Serve with lettuce leaves and shredded raw veggies, like cabbage and carrots, for a sweet, spicy and crunchy Korean meatball entree.

How to Store Korean Meatballs

Leftover meatballs can be stored in an airtight container in the fridge for up to three days. The meatballs can be reheated in the microwave or oven or simmered on the stovetop until heated through before serving.

Can you freeze Korean meatballs?

Definitely! Allow the meat balls to cool completely and then place them into a freezer-safe container or bag. Leftover Korean meatballs can safely remain frozen for up to three months. Thaw them in the refrigerator overnight and warm them up on the stovetop or microwave until heated through.

Can you make Korean meatballs ahead of time?

Absolutely. You can prepare these meatballs ahead of time and store them, uncooked, in the fridge for up to 24 hours. Follow the recipe directions to bake, sauce and serve when you are ready to use them.

Korean Meatball Tips

KRISTINA VANNI FOR TASTE OF HOME

Can I make these meatballs gluten-free?

Yes, you can make these Korean meatballs gluten-free, but you’ll need to replace some ingredients and read labels. Gluten-free bread crumbs are now available at most grocery stores, and you may even find gluten-free Panko bread crumbs. Soy sauce is another source of hidden gluten. Substitute soy with wheat-free tamari sauce. Finally, please read the gochujang ingredients list to make sure it’s gluten-free. Some varieties of Korean chili paste are made with gluten-containing barley malt. By contrast, others are made using glutinous rice that, ironically, contains no gluten.

Can these meatballs be made vegetarian?

You can absolutely make meatless Korean meatballs by replacing the animal protein with a plant-based alternative. Meatballs can be made using a plant-based meat substitute or create vegetable or legume-based options, like chickpea or zucchini meatballs. Follow this recipe to season and sauce your vegetarian meatballs.

Can I make these meatballs in the air fryer?

You certainly can make them in the air fryer. Place the meatballs into the greased fryer basket and cook them at 400° for 12 to 15 minutes, or until they are cooked thoroughly to an internal temperature of 165º.