Easy Korean Meatballs Recipes
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET AND SPICY KOREAN MEATBALLS
These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Sriracha, baked, no frying and glazed with a spicy apricot glaze.
Provided by Joanna Cismaru
Categories Appetizer Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
- Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
- Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
Nutrition Facts : Calories 35 kcal, Carbohydrate 2 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 meatball
KOREAN MEATBALLS RECIPE
Quick and easy Korean meatballs recipe that have a sweet and spicy flavor. These Korean BBQ meatballs can be served as cocktail party appetizer or dinner.
Provided by CakeWhiz
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 24
Steps:
- In a mixing bowl, mix together ground beef, breadcrumbs, green onions, garlic, ginger, gochujang, red chili powder, salt, pepper, oil and egg.
- Scoop out small portions of the mixture and roll them into small balls and place them on a tray sprayed with oil.
- Heat olive oil in a non-stick pan and pan fry the meatballs in medium heat until fully cooked. Do this in batches and don't over-crowd the pan!
- Remove the meatballs and place them on a tray, lined with paper towels.
- Prepare the Korean glaze now by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang paste, red chili powder, salt and pepper in a non-stick saucepan.
- Cook on medium heat and bring to a boil.
- Separately, mix together cornstarch and water and add it into the boiling sauce.
- Mix everything together for a few minutes until the sauce thickens. Then, reduce heat.
- Add meatballs in the saucepan and toss them around until they are fully coated. Do this in batches and do not over-crowd the saucepan!
- Then, place them on a serving dish and garnish with sesame seeds and green onions. Enjoy!
Nutrition Facts : Calories 116 kcal, Carbohydrate 11 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 813 mg, Sugar 8 g, ServingSize 1 serving
EASY KOREAN MEATBALLS
These Baked Korean Meatballs are sweet, spicy, and full of flavor. This easy ground beef recipe is perfect for a weeknight dinner, and can be made ahead of time. Add this ground beef recipe to your meal plan rotation today!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinners
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 meatball, Calories 92.45 kcal, Carbohydrate 4.13 g, Protein 5.44 g, Fat 5.92 g, SaturatedFat 2.25 g, Cholesterol 26.95 mg, Sodium 100.81 mg, Fiber 0.1 g, Sugar 2.55 g
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
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