Korean Meatballs
A tasty and family friendly dish made in 30 minutes. Your Korean food cravings satisfied!
Servings 4 people
Calories 684kcal
Ingredients
For Meatballs
- 1 ½ lb. Ground Beef
- ¼ cup Green Onions sliced
- 1 Egg
- 2 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 tbs Soy Sauce
- 2 tbs Honey
- 2 tbs Vinegar
- ½ cup Bread Crumbs may sub crushed crackers or pretzels
For Sauce
- ⅓ c brown sugar
- 2 tbs water
- 1 tbs gochujang paste
- 1 tbs green onions sliced
- 2 tsp soy sauce
- 1 tbs vinegar
Optional Cauliflower Rice
- 16 oz cauliflower riced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tbs. sesame oil
Instructions
- Start by preheating the oven to 400F and lining a baking sheet with non-stick spray or parchment paper.
- In a large bowl stir together the ground beef, green onions, egg, ginger, garlic powder, soy sauce, honey, vinegar and bread crumbs. Mix until well combined.
- Scoop into even size balls and line the baking sheet. (around 1 ½ - 2-inch balls). Bake for
- Bake for 20-22 minutes.
- While the meatballs are baking, whisk together brown sugar, gochujang paste, green onions, soy sauce, water and vinegar in a small pot.
- Bring to a boil for 1-2 minutes, then reduce to a simmer on low for 3 minutes, stirring occasionally. When done set aside to cool a bit.
- When meatballs are cooked, toss them in meatballs then serve over cauliflower rice or rice.
- To make cauliflower rice, sauté riced cauliflower over medium-high heat in sesame oil. Season with salt and pepper to taste.
Notes
Can be refrigerated for up to 3-5 days
o Meatballs can be frozen for up to 6 months in an air tight container. Reheat by baking at 350F for 12 minutes or microwaving.
o Sauce needs to be frozen separately and up to 1 month. Reheat for a few minutes in microwave.
Nutrition
Calories: 684kcal | Carbohydrates: 46g | Protein: 36g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 162mg | Sodium: 1180mg | Potassium: 937mg | Fiber: 3g | Sugar: 30g | Vitamin A: 137IU | Vitamin C: 57mg | Calcium: 106mg | Iron: 5mg