Korean Meatballs

First up on the menu? A lip-smacking delight – Korean Meatballs! Imagine savory, tender meatballs, slightly crisp on the outside and coated in a glossy, sweet and spicy glaze. Sounds like a party in your mouth, right? They’re perfect for potlucks, game nights, or even just a standard Monday evening when you want a pick-me-up. They’re spicy, but not too spicy ��� balanced with sweetness and hints of aromatic ginger and garlic. Trust us, these bad boys will have you bouncing back to the kitchen for seconds… or thirds.

It’s a quick and easy dish too! Here are the bulleted details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Yield: 25-30 meatballs

So strap on your apron, and let’s get cooking with this bomb Korean Meatballs recipe!

Ingredients & Equipment You’ll Need

• 1 pound ground beef
• 1/2 cup panko bread crumbs
• 3 cloves garlic, minced
• 1/2 cup crushed pineapple
• 1 egg
• 1/4 cup hoisin sauce
• 3 tablespoons soy sauce
• 1/4 cup brown sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ginger, grated

You���ll also need a baking sheet, mixing bowl, and a sauce pot.

The panko and egg keep the meatballs tender and juicy while hoisin sauce, garlic, and ginger add rich flavors. If you can’t get hoisin sauce, teriyaki is a good substitute!

How To Make Korean Meatballs

1. Preheat your oven to 375F. While it heats up, mix together in a bowl, ground beef, panko, garlic, crushed pineapple, egg, and soy sauce.
2. Roll into little bite-sized balls and place them onto the baking sheet.
3. Bake for about 15-20 minutes or until the meatballs are cooked through.
4. Whisk together the hoisin sauce, brown sugar, red pepper flakes and the grated ginger in the sauce pot over medium heat, stirring well to dissolve the sugar.
5. Once meatballs are done, toss them in the sauce you’ve just created. Make sure they’re generously coated.
6. Serve hot. Enjoy!

Tips For The Best Results

• Do not over mix the meatball ingredients or you may end up with tough meatballs.
• If the sauce is too thick, feel free to add water to thin it.

Storage Tips

• Cool the meatballs completely before storing them in the fridge. They’ll last up to 3 days in an airtight container.
• You can also freeze these meatballs for up to a month.

Frequently Asked Questions

Q: Can I use turkey instead of beef?

A: Absolutely! Go on and substitute the beef with an equal amount of ground turkey or chicken, if that’s your jam!

Q: My sauce isn���t thickening. What can I do?

A: Keep it on a steady simmer for a little longer, or mix in a teaspoon of cornstarch diluted in a bit of water.

Q: Can I make these meatballs gluten-free?

A: Yes, use gluten-free breadcrumbs and a gluten-free soy sauce substitute.

Q: Is this recipe spicy?

A: There’s a slight kick from the red pepper flakes, but it’s not overwhelmingly spicy.

Q: Can I prepare these meatballs in advance?

A: Absolutely! Just reheat the meatballs in the sauce when it’s time to serve.

Nutritional Facts of Korean Meatballs

Each serving of Korean Meatballs has 448 calories, 21g of fat, 32g of protein, and 33g of carbs. They also contain Iron, Vitamin D, Calcium, and Potassium.

And there you have it, folks! These Korean Meatballs will hit the spot every time, guaranteed. Serve them over some steamed rice, sprinkle a little sesame seeds on top if you’re feeling fancy. So, get out there and whip ’em up ��� your taste buds will thank you!