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These Spicy Korean Inspired Meatballs bring a vibrant, savory heat with bold flavors from gochujang, fresh ginger, and sesame oil. Using a combination of lean ground beef and turkey makes them lighter but still packed with that comforting meatiness. Perfect for quick weeknight dinners, they can be served on their own, in rice bowls, or even as sliders.
I first made these meatballs on a chilly evening when I wanted something with a kick but without the heaviness of traditional meatballs. Now they’re a go to for family dinners and small gatherings because everyone loves the combination of spice and savory goodness.
Ingredients
- Ground beef and ground turkey: 95 percent lean ground beef and ground turkey breast combine for a mix of flavor and lean protein
- Panko breadcrumbs: Plain panko breadcrumbs add a light texture to the meatballs opt for fresh panko for best results
- Scallions: Scallions provide freshness and a mild onion aroma use the green parts for added color and texture
- Soy sauce: Low sodium soy sauce delivers umami without too much salt
- Garlic: Minced garlic brings a sharp aromatic depth to the mix
- Ginger: Fresh minced ginger is key for authentic Korean flavor if unavailable jarred minced ginger works as a mild substitute
- Gochujang: Gochujang hot pepper paste is the star spicy ingredient look for varieties in the Asian aisle store brand is fine
- Sesame oil: Sesame oil offers a nutty aroma and enhances overall flavor a little goes a long way so use sparingly
- Black pepper: Black pepper balances the heat and adds earthiness
- Salt: Salt is added carefully to not overpower the other flavors
- Crushed red pepper flakes: Crushed red pepper flakes boost the spice level adjust to taste depending on how spicy you like it
Instructions
- Preheat the oven:
- Set your oven to four hundred degrees Fahrenheit and prepare a sheet pan lined with parchment paper for easy cleanup and to prevent sticking.
- Mix the meatball ingredients:
- In a large bowl, combine the ground beef, ground turkey, panko breadcrumbs, scallions, soy sauce, minced garlic, minced ginger, gochujang, sesame oil, black pepper, salt, and crushed red pepper flakes. Use a fork to gently mix everything until just combined. Overmixing can make the meatballs tough, so take your time without overworking the mixture.
- Shape the meatballs:
- On a clean surface like a cutting board, divide the meat mixture into sixteen equal portions. Roll each portion into a ball using your hands, shaping them firmly but gently to keep them tender inside. Place each ball on the prepared parchment lined pan, leaving a bit of space between them for even cooking.
- Bake the meatballs:
- Transfer the baking sheet to the preheated oven and bake for fifteen to eighteen minutes until the meatballs are cooked through and slightly browned on the outside. You can check doneness with a meat thermometer if you like they should reach an internal temperature of one hundred sixty five degrees Fahrenheit.
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One of my favorite ingredients here is definitely the gochujang. It offers a deep, fiery flavor that is unlike other chili pastes. A memorable moment was when I served this to friends who had never tried Korean food before and they were surprised by the perfect balance of heat and sweetness in the meatballs. Those moments are why I keep making this recipe again and again.
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to three days. When reheating warm them gently in a skillet over medium heat or in the microwave until heated through to avoid drying them out. These also freeze beautifully place meatballs on a baking sheet frozen first then transfer to a freezer safe bag or container and use within two months.
Ingredient Substitutions
Ground pork can replace part or all the meat mixture for a slightly richer meatball. Regular breadcrumbs can be used if panko is not available though the texture will be denser. For a milder spice level reduce the amount of gochujang or omit the crushed red pepper flakes. Tamari can be swapped in place of soy sauce for a gluten free option.
Serving Suggestions
These meatballs shine in a rice bowl with thinly sliced carrots, cucumbers, and a drizzle of chili sauce or sesame seeds. Try them as sliders with light mayo mixed with your favorite Asian chili sauce and some fresh veggies like shredded cabbage or cucumbers. Serve as a finger food with a simple dipping sauce made of soy sauce and rice vinegar or your favorite hoisin based glaze.
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Serve warm and enjoy the bold combination of spicy, sweet, and savory flavors. They reheat well and make excellent leftovers.
Frequently Asked Questions About Recipes
- → What type of meat is best for these meatballs?
A mix of lean ground beef and ground turkey breast creates a flavorful yet lighter meatball perfect for balancing richness and health.
- → How spicy are these Korean meatballs?
The heat comes primarily from gochujang, a red chili paste, offering a moderate spice with a hint of sweetness that can be adjusted to taste.
- → Can these meatballs be baked or should they be fried?
Baking is recommended for an easy, healthier method that keeps them juicy while developing a nice exterior without extra oil.
- → What sides complement these meatballs well?
They pair wonderfully with steamed rice, fresh cucumbers, carrots, or on slider buns with Asian-style condiments.
- → Is fresh ginger necessary or are alternatives okay?
Fresh ginger adds a vibrant, aromatic flavor, but jarred minced ginger can be used for a milder taste if needed.