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    Savory Korean-Inspired Meatballs

    clock-icon20 minutes
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    Pixicook editorial team

    Delicious meatballs with a Korean twist, perfect for pairing with rice or noodles.

    Ingredients for Savory Korean-Inspired Meatballs

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ground Beef (round Or Chuck)

    0 lb

    Substitute chevron-down

    Ritz Crackers, finely crushed

    cups

    Substitute chevron-down

    Scallions, chopped

    cups

    Substitute chevron-down

    Low Sodium Soy Sauce

    tablespoons

    Substitute chevron-down

    Garlic, minced

    tablespoons

    Substitute chevron-down

    Kosher Salt, Diamond Crystal

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    How to Make Savory Korean-Inspired Meatballs

    1. Preheat the Oven

    Preheat your oven to 425 degrees Fahrenheit.

    2. Mix Ingredients

    In a large bowl, combine the ground beef, finely crushed Ritz crackers, chopped scallions, low-sodium soy sauce, minced garlic, kosher salt, and freshly ground black pepper. Mix everything together until the ingredients are evenly distributed.

    3. Shape Meatballs

    Shape the mixture into 12 golf-ball-sized rounds, each about 2 inches in diameter.

    4. Arrange on Baking Sheet

    Arrange the meatballs on a greased, rimmed baking sheet, spacing them evenly.

    5. Bake the Meatballs

    Bake the meatballs in the preheated oven for about 15 minutes, or until they are golden and fully cooked through.

    6. Serve

    Once done, serve the meatballs warm.

    Variations

    Italian Meatballs

    Use Italian herbs like oregano and basil in the meat mixture. Mix in grated Parmesan cheese. Simmer the meatballs in a classic marinara sauce and serve over spaghetti or in a sub for a meatball sandwich.

    Teriyaki Meatballs

    Swap the gochujang for teriyaki sauce in the meatball mixture. Create a teriyaki glaze with soy sauce, mirin, sugar, and ginger, thickened with a cornstarch slurry. Glaze the baked meatballs with the teriyaki sauce and garnish with sesame seeds and chopped scallions.

    Swedish Meatballs

    Omit the gochujang and ginger. Add allspice and nutmeg to the meat mixture. Prepare a creamy gravy with beef broth and heavy cream, finishing with a touch of Worcestershire sauce and Dijon mustard. Serve over egg noodles or with lingonberry jam.

    Indian Kofta Curry

    Incorporate garam masala, cumin, turmeric, and coriander into the meat mixture. Serve the meatballs in a spicy tomato-based curry sauce. Accompany with naan bread or basmati rice.

    Vietnamese-Style Meatballs (Bún chả-inspired)

    Use fish sauce instead of soy sauce in the meatball mixture. Include finely chopped lemongrass and cilantro. Serve with a side of nuoc cham dipping sauce and vermicelli noodles.


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