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- 1 lb ground beef (or ground chicken) - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon ginger, grated - 1 tablespoon soy sauce - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon honey - 1 egg, lightly beaten - Salt and pepper to taste To create sweet and spicy Korean meatballs, you start with your protein. Ground beef or chicken works best. The meat gives a rich flavor and texture. Next, add breadcrumbs to help bind the meatballs. This ensures they stay together while baking. Chopped green onions add freshness and a bit of a crunch. Garlic and ginger bring depth to your dish. They create a warm, inviting aroma as they cook. Soy sauce adds saltiness, while gochujang packs a punch of heat. Honey balances this heat with a touch of sweetness. The egg helps bind everything together, making your meatballs soft and moist. A pinch of salt and pepper rounds out the flavors, enhancing each bite. - 1/4 cup soy sauce - 3 tablespoons honey - 1 tablespoon gochujang - 1 tablespoon sesame oil - 1 teaspoon sesame seeds - 1 tablespoon rice vinegar - 1 tablespoon water The sauce is where the magic happens. Start with soy sauce; it adds a savory flavor. Honey sweetens the sauce, making it sticky. Gochujang gives it that signature Korean heat. Sesame oil adds a nutty taste, while sesame seeds give a delightful crunch. Rice vinegar adds a tang that brightens the sauce. Water thins the sauce slightly, making it easy to coat the meatballs. You can adjust these ingredients to suit your taste. Add more honey for sweetness or extra gochujang for heat. This sauce brings everything together in a delicious way. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. 2. In a large mixing bowl, combine the following ingredients: - 1 lb ground beef (or ground chicken) - 1/4 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon ginger, grated - 1 tablespoon soy sauce - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon honey - 1 egg, lightly beaten - Salt and pepper to taste Mix them well. Make sure you blend the ingredients until they are fully combined. You want every bite to be full of flavor. 3. Shape the mixture into small meatballs. Aim for about one inch in diameter. 4. Place them on a parchment-lined baking sheet. This helps with easy cleanup. 5. Bake the meatballs for 18 to 20 minutes. Check them to ensure they are fully cooked. They should be browned and firm to the touch. 6. While the meatballs bake, prepare the sauce. In a small saucepan, combine: - 1/4 cup soy sauce - 3 tablespoons honey - 1 tablespoon gochujang - 1 tablespoon sesame oil - 1 teaspoon sesame seeds - 1 tablespoon rice vinegar - 1 tablespoon water 7. Bring this mixture to a simmer over medium heat. Stir it occasionally for about 5 minutes. You want it to thicken slightly. If it gets too thick, add a bit more water to get your desired texture. 8. Once the meatballs are done, remove them from the oven. Transfer them into a large bowl. Drizzle the sweet and spicy sauce over them. Toss gently until they are fully coated. 9. For extra flavor, return the coated meatballs to the baking sheet. Bake them for an additional 5 minutes. This step allows the sauce to caramelize a bit. 10. Let the meatballs cool for a few minutes before serving. Enjoy! To keep your meatballs moist, use a mix of ground beef and breadcrumbs. The breadcrumbs absorb moisture during cooking, making the meatballs juicy. Also, avoid overmixing when you combine your ingredients. This can make the meatballs tough. You can choose to bake or fry your meatballs. Baking is easier and healthier. It gives an even cook and a nice brown crust. If you fry them, do it in a hot pan with oil. This will give you a crispy outside, but you must watch them closely. Garnish your meatballs with extra green onions and sesame seeds. This adds color and makes them look great. You can serve them with toothpicks for easy eating. They also pair well with rice or a fresh salad. For dips, try a tangy soy sauce mix or a creamy sesame sauce. When mixing the meatball ingredients, be careful not to overwork the meat. This can lead to tough meatballs. Also, ensure your oven is preheated fully. If it’s not hot enough, your meatballs may not brown well. Avoid crowded baking sheets; give each meatball space to cook evenly. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor of your meatballs. Opt for fresh over powdered for the best taste. Customize the Spice Level: Adjust the amount of gochujang in the sauce according to your heat preference. Add more for extra spice or less for a milder flavor. Let the Meatballs Rest: Allowing the meatballs to rest for a few minutes after baking helps the juices redistribute, making them more tender and flavorful. Experiment with Proteins: Feel free to substitute ground beef with ground turkey or pork for a different flavor profile while keeping the recipe healthy. {{image_2}} If you want to switch up the meat, try ground turkey or pork. Both options work well. For a lighter dish, ground chicken is a great choice. Are you gluten-free? Use gluten-free breadcrumbs or crushed rice crackers instead of regular ones. This keeps the meatballs tasty and safe for your diet. Want more heat? Add extra gochujang or red pepper flakes. If you prefer mild, cut back on the spice. You can also add other flavors! Try mixing in finely chopped bell peppers or carrots for extra veggies. Chopped nuts, like cashews or peanuts, add a nice crunch too. These meatballs can shine as appetizers at parties. Serve them with toothpicks for easy eating. You can also serve meatballs over rice or noodles for a complete meal. Drizzle more sauce over the top for extra flavor. Enjoy! To keep your Sweet & Spicy Korean Meatballs fresh, you must store them right. Place any leftover meatballs in an airtight container. They will last for up to 3 days in the fridge. If you want to store them longer, freeze the meatballs and sauce separately. This way, they keep their taste and texture. Use freezer-safe bags or containers. You can freeze them for up to 3 months. When you’re ready to enjoy your leftovers, reheating is key. For the best texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This method keeps the meatballs moist and helps the sauce stay thick. If you’re in a hurry, the microwave works too. Place the meatballs in a microwave-safe dish and cover them. Heat in 30-second intervals, checking often. This way, they won't dry out. Gochujang is a Korean chili paste. It brings a sweet and spicy flavor to dishes. This paste is made from red chili powder, glutinous rice, fermented soybeans, and salt. You can find gochujang in Asian grocery stores. It is also available online or in the international aisle of some supermarkets. Yes, you can prepare these meatballs ahead of time. You can mix the ingredients and shape the meatballs. Then, store them in the fridge for up to one day. If you want to keep them longer, freeze them. Just bake the frozen meatballs when you’re ready to eat. This way, you save time and enjoy a tasty meal. These meatballs have a nice kick, thanks to gochujang. The spice level can vary based on how much paste you use. If you want less heat, reduce the gochujang. You can also add honey to balance the spice. Taste the mixture before baking to adjust it to your liking. This article covered how to make Sweet and Spicy Korean Meatballs. We explored the key ingredients and tasty sauce. I shared simple steps to prepare, bake, and make the sauce. You learned essential tips for moist meatballs and serving ideas. I also highlighted ingredient substitutions and storage methods. In conclusion, with practice, you can master these meatballs. Experiment with flavors to make them your own. Enjoy cooking and sharing these delicious bites!

Sweet & Spicy Korean Meatballs

Delicious meatballs with a sweet and spicy Korean sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef (or ground chicken)
  • 0.25 cup breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 0.5 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 egg lightly beaten
  • to taste salt and pepper
  • 0.25 cup soy sauce (for sauce)
  • 3 tablespoons honey (for sauce)
  • 1 tablespoon gochujang (for sauce)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon rice vinegar
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, gochujang, honey, beaten egg, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly incorporated.
  • Shape the mixture into small meatballs, about one inch in diameter, and place them on a parchment-lined baking sheet.
  • Bake the meatballs in the preheated oven for 18-20 minutes or until they are fully cooked and browned on the outside.
  • While the meatballs are baking, prepare the sauce. In a small saucepan, combine the soy sauce, honey, gochujang, sesame oil, sesame seeds, rice vinegar, and water. Bring to a simmer over medium heat and let it cook for 5 minutes, stirring occasionally until it thickens slightly.
  • Once the meatballs are done, remove them from the oven and transfer them into a large bowl. Drizzle the sweet and spicy sauce over the meatballs and gently toss until they are fully coated.
  • Return the coated meatballs to the baking sheet and bake for an additional 5 minutes to let the sauce caramelize a bit.
  • Remove from the oven and let them cool for a few minutes before serving.

Notes

Serve on a platter, garnished with green onions and sesame seeds.
Keyword Korean, meatballs, spicy, sweet