Spicy Korean-Inspired Meatballs (Printer-Friendly)
Tender meatballs infused with gochujang, fresh ginger, and sesame oil offer bold Korean-inspired flavors.
# What You'll Need:
→ Meat
01 -
8 oz 95% lean ground beef
02 -
8 oz 99% lean ground turkey breast
→ Binders and Seasonings
03 -
½ cup plain panko breadcrumbs
04 -
3 medium scallions, green parts, sliced
05 -
2 tablespoons low sodium soy sauce
06 -
1 tablespoon minced garlic
07 -
1 tablespoon minced fresh ginger
08 -
1 tablespoon gochujang hot pepper paste
09 -
1 teaspoon sesame oil
10 -
1 teaspoon ground black pepper
11 -
¼ teaspoon salt
12 -
⅛ teaspoon crushed red pepper flakes
# Steps to Follow:
01 -
Preheat the oven to 400°F and line a sheet pan with parchment paper.
02 -
In a large mixing bowl, add all meatball ingredients and stir with a fork until thoroughly combined.
03 -
On a clean, dry surface, divide the mixture into 16 equal portions and roll each into a ball. Arrange them evenly on the prepared baking sheet.
04 -
Bake in the preheated oven for 15 to 18 minutes or until cooked through and evenly browned.
# Extra Suggestions:
01 -
For leaner meatballs with full flavor, use a 50/50 blend of lean ground beef and ground turkey breast.
02 -
Gochujang paste adds spicy depth; substitute with other chili pastes if unavailable.
03 -
Fresh ginger provides bright aromatic notes; jarred minced ginger can be used for milder flavor.
04 -
A drizzle of honey, hoisin, or teriyaki sauce makes an excellent dipping accompaniment.
05 -
These meatballs serve well over white rice with fresh vegetables or on slider buns.