Description
Juicy beef and pork meatballs baked until golden and tossed in a sticky gochujang glaze. Sweet, spicy, and deeply savory.
Ingredients
Scale
- ½ lb (225g) lean ground beef
- ½ lb (225g) ground pork
- ½ cup (30g) panko breadcrumbs
- 3 tablespoons milk
- 1 egg
- 2 tablespoons gochujang
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 4 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- 3 scallions, very finely sliced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 3 tablespoons gochujang (for glaze)
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ketchup
- ¼ cup (60ml) water
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Steamed jasmine rice (to serve)
- Toasted sesame seeds (to serve)
- Scallion greens, thinly sliced (to serve)
- Kimchi (optional)
Instructions
- Soak the panko: Combine panko and milk in a small bowl. Leave for 5 minutes until the breadcrumbs absorb the milk.
- Mix the meatballs: Combine ground beef, ground pork, soaked panko, egg, gochujang, soy sauce, sesame oil, garlic, ginger, sliced scallion whites, salt and white pepper in a large bowl. Mix with your hands until just combined.
- Shape and bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil. Portion the mixture using an ice cream scoop, roll into smooth balls and place on the prepared sheet. Bake for 16–18 minutes until golden and cooked through.
- Make the glaze: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, ketchup and water. Bring to a gentle simmer. Stir in the cornstarch slurry and simmer until the glaze thickens.
- Glaze and serve: Transfer the baked meatballs to a bowl, pour the warm glaze over them and toss gently. Serve immediately over steamed rice and garnish.
Notes
For appetizers, make smaller meatballs (1-inch) and serve with glaze as a dipping sauce. Meatballs can be refrigerated for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg