Easy Korean Meatballs Food

KOREAN MEATBALLS

Steps:

• Pre-heat your oven to 400℉ with a rack in the middle position. Line a baking sheet with foil and spray lightly with cooking oil spray.
• In a large bowl, mix together all of the meatball ingredients. I just use my hands to mix.
• Use a small cookie scoop, or your hands, to shape the meatballs into portions about the size of a ping-pong ball. Place on the prepared baking sheet. Leave enough space between the meatballs that they aren't touching.
• Bake for 20 to 25 minutes, until cooked through.
• While the meatballs are baking, make the glaze. In a medium bowl, whisk together all of the glaze ingredients. Set aside.
• When the meatballs are done cooking, add to the glaze bowl and toss gently until completely coated.
• Top with any of the following if desired: chopped peanuts, cashews, chives, green onions or Sriracha sauce.

EASY KOREAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

KOREAN MEATBALLS AND NOODLES

Steps:

• Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
• Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
• While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
• When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

KOREAN BARBECUE-STYLE MEATBALLS

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.

KOREAN MEATBALLS WITH VINEGAR DIPPING SAUCE

Steps:

• Mix together ingredients for the dipping sauce.
• For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
• Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
• Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
• Serve warm or old with the vinegar dipping sauce.