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    Baked Korean Beef Meatballs

    • Author: Kylie Lato
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 28 meatballs 1x
    • Category: Main Dish
    • Method: Baking/Cooking
    • Cuisine: Korean

    Description

    Quick and easy hand rolled, homemade baked meatballs simmered in a flavor forward Korean inspired sauce. Serve with brown rice for dinner or with toothpicks as a tasty appetizer at your next party!


    Scale

    Ingredients

    Meatballs:

    • 1 lb. ground beef
    • 1/2 cup bread crumbs
    • 3 tablespoons milk
    • 3 cloves garlic, minced
    • 1/2” knob ginger, minced
    • 1/2 jalapeno, ribs & seeds removed, minced
    • 1 green onion, thinly sliced
    • 1/2 tablespoon hoisin sauce
    • 1 egg
    • Kosher salt
    • fresh cracked pepper

    Sauce:

    • 2 teaspoons olive oil
    • 1/2 red onion, diced
    • 1/2 jalapeno, minced
    • 3 cloves garlic, minced
    • 1/2 cup soy sauce
    • 1/2 cup rice vinegar
    • 1/4 cup brown sugar
    • 2 tablespoons honey
    • 2 tablespoons hoisin sauce
    • 1 tablespoon Dijon mustard
    • Kosher salt
    • fresh cracked pepper

    Optional garnish:

    • sesame seeds
    • sliced green onion
    • cilantro

    Instructions

    1. Heat oven to 450 degrees and line baking sheet with foil or parchment paper, then place a cooling rack on top of the liner.
    2. In a small bowl combine breadcrumbs and milk. Set aside while you get everything else ready.
    3. To a large bowl add ground beef, garlic, ginger, jalapeno, green onion, hoisin, egg and a moderate pinch of salt and pepper. Add milk soaked breadcrumbs and use hands to combine the meat mixture. Mix just until well combined and do not over mix.
    4. Use a tablespoon cookie scoop to scoop about 28 meatballs. Coat your hands in a thin layer of olive oil and roll the meatballs between your palms to make them uniformly round. The oil will keep the meatballs from sticking to your hands. Place them on the cooking rack (on the baking sheet) about an inch apart.
    5. Bake for 10 minutes.
    6. While the meatballs are baking, heat oil in a large pan over medium heat. Add onion along with a pinch of salt and pepper and cook, stirring frequently for about 4 minutes. Add jalapeno and garlic and cook for another minute or so. Turn heat to low and stir in soy sauce, rice vinegar, brown sugar, honey, hoisin, mustard and a pinch of salt and pepper.
    7. Add baked meatballs to the pan and simmer over medium low heat for about 10 minutes.
    8. Garnish with fresh chopped cilantro and sesame seeds if desired.


    Notes

    Use a cookie scoop to get uniform meatballs. A cookie scoop is the quickest way to get equal sized meatballs. They’re inexpensive and extremely useful.

    Bake meatballs on a cooling rack on top of baking sheet. This will allow the heat to evenly circulate around the meatball. It will also allow any excess fat to drip off.

    Use a high quality, grass fed beef for better flavor. The better the beef, the better the flavor, so opt for a (preferably local) grass fed, high quality ground beef. The extra money you’re spending is going to translate into a more flavorful dish.

    Keywords: Korean meatballs, baked meatballs, Korean beef, Korean appetizer