Korean Meatballs Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy beef meatballs glazed with a sweet-savory Korean sauce made from gochujang, ginger, and garlic. A versatile main course or meal-prep ingredient with bold, complex flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 3/4 cup green onions, minced
- 1 1/2 tablespoons fresh ginger, grated
- 3 tablespoons gochujang paste (adjust to taste)
- 1 egg
- 1/2 cup panko breadcrumbs (or use GF panko)
- 2 tablespoons lite soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef (or sub ground lamb, pork, or turkey)
- 1/4 cup rice wine vinegar (unseasoned)
- 2 tablespoons gochujang paste
- 3 tablespoons apricot preserves or 2 tablespoons pure maple syrup
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 306mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 10mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.