These meatballs are an all-time favorite recipe of mine! The flavor is so unique and delicious, and the meatball sauce is perfect to put over rice or on veggies. The slaw is light and refreshing, a perfect balance with the rich meatballs. You could switch up the meat for the meatballs by using ground turkey, chicken, or veggie balls!
Korean Meatballs with Sesame Ginger Slaw
Prep Time30 mins
Cook Time30 mins
Servings: 3 (makes about 10 meatballs)
Meatballs
- 1 lb ground beef
- 1 garlic clove, minced
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp gochujang
- Salt and pepper
- 1 tbsp vegetable oil
- White rice (for serving)
Glaze
- 3 tbsp gochujang (absolutely can't skip or substitute this step - it's the base of the flavor)
- 2 tbsp orange marmalade
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp water
Sesame Ginger Salad
- 1 cup chopped cabbage (or a premade bag!)
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1/4 cup vegetable oil
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- Salt and pepper
Preheat the oven to 375 degrees.
Make the meatballs by mixing all ingredients with your hands, working to incorporate ingredients evenly across the ground beef.
Form into balls a little bit larger than golf balls (you should make about 10 with 1 lb of meat.) Chill the meatballs in the fridge for about 20 minutes (or up to 1 hour.)
Heat oil in a large pan over medium heat. Add meatballs and cook and turn in the pan to brown the outsides, about 10 minutes.
Put the pan in the oven to finish cooking, for about 20 minutes or until cooked through but still juicy.
A reminder at this step to make the rice if you are having that with the meatballs.
To make the glaze, put all ingredients in a small sauce pan and heat over low. Whisk to incorporate. Sit aside.
To make the slaw, Mix all ingredients together in a bowl and set aside.
Once meatballs are done in the oven, use tongs to add them to the bowl with glaze. Turn the meatballs in the glaze to coat. Top meatballs with more green onion and sesame seeds. Serve with slaw and white rice.
