Easy Korean Meatballs

• servings: 24 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 and 1/2 pounds ground beef (80/20 is best)

3 green onions (very thinly sliced)

3 garlic cloves (minced)

1 egg (lightly beaten)

1/2 cup panko breadcrumbs

2 tbsp gochujang (Korean chili paste)

1 tbsp minced fresh ginger

1 tbsp low sodium soy sauce

¼ tsp salt

1 tbsp rice vinegar

¼ cup brown sugar

1 tbsp low sodium soy sauce

1 tbsp gochujang

Directions

Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.

In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.

Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.

Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.

Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.

When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

Nutrition

• Serving Size: 1 meatball
• Calories: 92.45 kcal
• Total Fat: 5.92 g
• Saturated Fat: 2.25 g
• Cholesterol: 26.95 mg
• Sodium: 100.81 mg
• Total Carbohydrate: 4.13 g
• Dietary Fiber: 0.1 g
• Total Sugars: 2.55 g
• Protein: 5.44 g