One of my favorite cuisines to make is Asian food. Korean food in particular is one of my go-to’s. Some recipes are a very lengthy process that take hours of cooking time. However, this Korean meatball recipe checks off all of the boxes.

These meatballs are savory with a sweet and mildly spiced glaze. This recipe is both healthy yet flavorful and will impress your friends and family.

You can prep these meatballs a day in advance and just bake them when you are ready to eat.

You can adjust the spice level to your preference. Serve these meatballs with rice and your favorite sautéed vegetables.

Korean meatballs

Meatball ingredients

8 ounces ground beef

8 ounces ground pork

1 egg, room temperature

½ cup panko bread crumbs

3 scallions, finely sliced (1 for garnish)

1 clove of garlic, minced

2 tablespoons of water, room temperature

2 teaspoons of grated ginger

1 tablespoon OR 4 teaspoons of Korean chili paste (to make it spicier)

1 tablespoon of soy sauce

½ teaspoon of salt

¼ teaspoon pepper

1 tablespoon of canola oil for roasting

Toasted sesame seeds, garnish

Korean Chili Glaze

2 tablespoons gochujang paste

6 tablespoons of soy sauce

2 tablespoons of mirin

3 tablespoons ketchup

2 tablespoons of rice vinegar

2 tablespoons of water

3 tablespoons of brown sugar

2 tablespoons of honey

1 small piece of ginger

2 cloves of garlic, grated

1 teaspoon of toasted sesame oil

Preheat your over to 425 degrees Fahrenheit.

In a large mixing bowl, mix together all of your meatball ingredients. Roll your meatballs and place them onto a lightly-oiled sheet pan. If you are not cooking until the next day, place them into the refrigerator covered overnight.

When you are ready to bake your meatballs, set them out at room temperature for 30 minutes before roasting. Then, roast the meatballs for 10-15 minutes until cooked through and lightly browned.

While your meatballs are baking, make your glaze. Mix all of your glaze ingredients together and set aside until your meatballs are done. When your meatballs are done roasting, heat up your glaze.

Place a large skillet over medium heat. Add your sauce and cook for 5-7 minutes until slightly thickened and reduce it. Add in your meatballs and coat well in the glaze. Cook the meatballs for 1-2 minutes until heated through.

Top your meatballs with scallions and toasted sesame seeds. Serve with rice, your favorite sautéed vegetables and enjoy.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.