Korean Glazed Meatballs Recipes

KOREAN GLAZED MEATBALLS

These meatballs were an essential ingredient in Korean Royal Court dishes such as sinsello, an elaborate Royal Court hotpot.

Provided by Lynn Clay @LavenderLynn

Categories Pork

Number Of Ingredients 18

Korean Glazed Meatballs image

Steps:

Combine all the meatball ingredients well by hand until evenly blended.
Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
Heat a pan with 1 T oil over medium heat. Add half of the meatballs to the pan.
Fry until all sides are golden brown but not cooked through, 5 - 7 minutes. Remove from pan and set aside. Add the rest of meatballs to pan and repeat.
Heat the sauce ingredients in another skillet over medium heat. Simmer until slightly thickened, about 3-4 minutes.
Add all the meatballs to the sauce and cook another 5 minutes until sauce thickens.
Serve warm with a vegetable dish.

Ingredients

1/2 pound(s) ground beef
1/2 pound(s) ground pork
5 fresh mushroom caps , minced finely
1/2 medium onion, finely chopped
2 - green onions, finely chopped
1 egg yolk
2 tablespoon(s) corn starch plus more
1 tablespoon(s) soy sauce
2 clove(s) garlic, minced
1 teaspoon(s) ginger, finely grated
SAUCE INGREDIENTS
3 tablespoon(s) soy sauce
1 tablespoon(s) sugar
2 tablespoon(s) honey
3 tablespoon(s) rice wine
3 tablespoon(s) water
2 clove(s) garlic cloves, thinly sliced
1/2 - inch ginger, thinly sliced

EASY ASIAN GLAZED MEATBALLS

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

Easy Asian Glazed Meatballs image

Steps:

In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.

Ingredients

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

GOCHUJANG MEATBALLS

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!

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 16

Gochujang Meatballs image

Steps:

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.

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

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

Korean Barbecue-Style Meatballs image

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

Ingredients

1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)

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In large bowl, combine all meatball ingredients except oil. Some notes here: Don't overmix the ingredients - it will make your meatballs tough - just gently combine until everything appears evenly spread around. Form the mixture into golf-ball sized meatballs - or you can make them smaller or larger as fits your use.
Heat oil in large skillet over medium-high heat. In batches without crowding the meatballs in the pan, brown the meatballs on all sides (ok, they are round so technically there are no sides.) I turned them once and it did the trick. Transfer meatballs to a rimmed baking pan and transfer to oven.

Korean Glazed Meatballs Recipes

KOREAN GLAZED MEATBALLS

These meatballs were an essential ingredient in Korean Royal Court dishes such as sinsello, an elaborate Royal Court hotpot.

EASY ASIAN GLAZED MEATBALLS

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

GOCHUJANG MEATBALLS

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!

KOREAN BARBECUE-STYLE MEATBALLS

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