Gochujang adds the perfect amount of heat to these tender and glazy meatballs. We included the Korean chile paste in both the meatballs and the glossy sauce. They will satisfy all your cravings!
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- 1/2 cup panko
- 1 large egg, lightly beaten
- 1 tablespoon light soy sauce
- 2 teaspoons gochujang (Korean red chile paste)
- 2 teaspoons grated peeled fresh ginger
- 2 cloves garlic, finely grated
- 1/2 teaspoon sesame oil
- Kosher salt
- Sesame seeds, for serving
- Sliced scallions, for serving
- 1/2 cup packed light brown sugar
- 1/4 cup light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang
- 2 teaspoons cornstarch
Instructions
- For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
- Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
- For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
- Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
- Transfer to a serving platter and top with some sesame seeds and scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 498 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 25 g |
| Cholesterol | 127 mg |
| Sodium | 1240 mg |
Reviews
Delicious! Everyone in the house loved it, even my mom who hates spicy foods (she only ate one lol). Best meatballs I’ve ever made and eaten.
This recipe was very good. I doubled the sauce because my family prefers extra sauce. I served the meatballs over kelp noodles and steamed broccoli. Everyone agreed that this recipe is a keeper!
I cooked the sauce on low for probably 20 min. It got nice and dark and was so delicious.
These are amazing and flavorful and are perfect with sticky rice!