Korean Meatballs Recipes

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)

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

Korean Meatballs and Noodles image

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

Ingredients

1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut