Korean Meatballs

These spicy Korean Meatballs sprinkled with sesame seeds and scallions make a great appetizer! Serve with toothpicks or cocktail forks and enjoy!

Korean Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds ground beef

  • 1

    small shallot, minced

  • 3

    garlic cloves, finely minced

  • 2

    tablespoons gochujang (Korean hot chile paste)

  • 3

    teaspoons ginger, grated

  • 2

    teaspoons sesame oil

  • ¾

    teaspoon salt

  • 2

    tablespoons vegetable oil

  • 1

    cup ketchup

  • ¼

    cup brown sugar, packed

  • 2

    tablespoons rice vinegar

  • Toasted sesame seeds and scallions (optional)

Directions

In a bowl, combine beef, shallot, 2 minced garlic cloves, 1 tablespoon gochujang, 2 teaspoons ginger, 1 teaspoon sesame oil and the salt. Roll into forty-eight 1-inch meatballs. In a large skillet, heat 1 tablespoon vegetable oil over medium-high. Add half the meatballs. Cook 2 minutes; turn and cook 1 minute, until browned (meatballs don't need to be cooked all the way through). Remove to a paper-towel-lined plate. Add 1 tablespoon vegetable oil and repeat with remaining meatballs. Reduce heat under the same skillet to medium. Add 1 minced garlic clove and 1 teaspoon ginger; cook 30 seconds. Add ketchup, brown sugar, vinegar, 1 tablespoon gochujang and 1 teaspoon sesame oil. Whisk until blended. Bring to a simmer, then reduce heat to medium-low and simmer 5 minutes. Return meatballs to skillet. Simmer in sauce for 5 minutes. Transfer to a serving bowl and, if using, scatter sesame seeds and scallions on top. Serve with toothpicks or cocktail forks.


Nutrition

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