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Korean Meatballs with Sweet Glaze

Korean Meatballs with Sweet Glaze
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Korean Meatballs with Sweet Glaze are juicy, tender meatballs coated in a sticky, sweet, and savory glaze combining authentic Korean flavors. Perfect as a quick dinner, appetizer, or party snack, this easy-to-make recipe balances rich meat with a flavorful gochujang-spiked sauce, ready in under 30 minutes and suitable for the whole family.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef or pork
  • 1/2 cup breadcrumbs (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 green onions, chopped
  • 1 egg
  • 1 tablespoon soy sauce (use gluten-free tamari for gluten-free)
  • Salt and pepper, to taste

Sweet Glaze Ingredients

  • 3 tablespoons soy sauce (or gluten-free tamari)
  • 2 tablespoons brown sugar or honey (maple syrup or agave nectar as alternatives)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 clove garlic, minced
  • 2 tablespoons water

Garnish

  • 2 tablespoons toasted sesame seeds
  • Additional chopped green onions

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground meat, breadcrumbs, minced garlic, grated ginger, chopped green onions, egg, soy sauce, salt, and pepper. Gently mix until everything is well combined, taking care not to overwork the mixture to keep the meatballs tender.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into bite-sized balls approximately 1 inch in diameter. Place them on a plate or tray ready for cooking.
  3. Cook the Meatballs: Heat a drizzle of oil in a non-stick skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally to brown all sides and cook through. Alternatively, bake the meatballs at 400°F (200°C) for 15-20 minutes until cooked through.
  4. Make the Sweet Glaze: In a small saucepan, combine soy sauce, brown sugar (or honey), gochujang, minced garlic, and water. Simmer gently over low heat until the mixture thickens to a glossy glaze consistency, stirring occasionally to prevent burning.
  5. Coat Meatballs with Glaze: Once the meatballs are cooked, gently toss them in the saucepan with the sweet glaze, stirring carefully until each meatball is evenly coated and glistening with the sticky sauce.
  6. Garnish and Serve: Sprinkle toasted sesame seeds and extra chopped green onions over the glazed meatballs before serving for added texture, flavor, and color contrast.

Notes

  • Use fresh garlic and ginger for the best depth of flavor.
  • Shape meatballs uniformly to ensure even cooking.
  • Avoid overmixing the meatball mixture to keep them tender, not dense.
  • Simmer the glaze slowly and watch the thickness to avoid burning.
  • Toast sesame seeds lightly to enhance their nutty flavor and crunch.

Nutrition

Keywords: Korean meatballs, sweet glaze, gochujang, easy Korean recipe, appetizer, glaze meatballs, Asian meatballs, quick dinner

Find it online: https://juliaglam.com/korean-meatballs-with-sweet-glaze/