Korean meatballs

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 498, total fat 27 G., saturated fats 9 G., proteins 25 G., carbohydrates 39 G., fiber 1 G., cholesterol 127 mg, sodium 1240 mg, sugar 28 G.

Korean gochujang paste adds the perfect amount of spiciness to these tender meatballs in a delicious Asian glaze. The paste is added to both the meatball mixture and the glaze, creating a tangy, sweet, and tart flavor. Sprinkle the glazed meatballs with sesame seeds and green onions and serve as a main course with a side dish, or as an appetizer with skewers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

450 g of ground beef
0.5 cup panko breadcrumbs
1 large egg, lightly beaten
1 tbsp light soy sauce
2 teaspoons Korean gochujang paste
2 tsp grated peeled ginger root
2 cloves garlic, finely grated
0.5 tsp. sesame oil
Sesame, for serving
Chopped green onions, for serving

Glaze

0.5 cup light brown sugar
1/4 cup light soy sauce
2 tbsp. l. rice vinegar
2 tbsp. l. gochujang
2 tsp cornstarch

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C. Line a baking sheet with parchment paper.
In a medium bowl, combine ground beef, breadcrumbs, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 0.5 tsp salt.

Using a 30 ml ice cream scoop, scoop the meat mixture into meatballs (about 20 total) and place them on the prepared baking sheet. Roll each meatball between your palms to form even balls. Bake until golden brown and cooked through, about 10 minutes.
Glaze:

In a small bowl, combine brown sugar, soy sauce, vinegar, gochujang, cornstarch, and 1/2 cup water. Add to a large nonstick skillet and bring to a boil over high heat. Cook until the glaze thickens, about 2 minutes.
Add the meatballs and cook, stirring, until evenly coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds and green onions.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Festive dishes / Party Dishes / Appetizers / Snacks with sauces / Meat appetizers / / Food Network - recipes / Asian cuisine / Korean cuisine

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