Korean Meatballs

Ingredients

• 454 g (1 lb)lean beef mince
• 120 ml (½ cup)Ritz crackers, crumbled
• 1egg, beaten
• 2 teaspoonsgarlic, minced
• 1 tablespoonsoy sauce
• 1 tablespoonginger, minced
• 1 tablespoongochujang sauce
• to tastesesame seeds, to garnish (optional)
• to tastespring onions, to garnish (optional)
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)rice vinegar
• 120 ml (½ cup)honey
• 2 teaspoonsgochujang sauce
• 120 ml (½ cup)water
• 4 teaspoonscornflour
• 400 g (2 cups)cooked white rice

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking tray with foil or a baking mat and set it aside.

2. 2

   Mix the meatballs

   Put the beef mince, crushed Ritz crackers, beaten egg, garlic, 1 tablespoon soy sauce, ginger and 1 tablespoon gochujang in a large bowl. Mix until combined.

3. 3

   Shape the mixture

   Scoop the mixture into balls of about 1 tablespoon each and arrange them on the prepared tray. The mixture should make about 24 meatballs.

4. 4

   Bake the meatballs

   Bake the meatballs for 10 minutes.

5. 5

   Make the sauce

   While the meatballs bake, whisk the remaining soy sauce, rice vinegar, honey and 2 teaspoons gochujang together in a small saucepan over medium heat and bring to a simmer. In a small bowl, stir the water and cornflour until smooth, then whisk this into the sauce. Simmer, whisking frequently, for about 2–3 minutes, until the sauce thickens and is no longer opaque; remove it from the heat.

6. 6

   Glaze and finish

   After the meatballs have baked for 10 minutes, take them out and brush a little sauce over each one. Return them to the oven for 2–3 minutes, until cooked through.

7. 7

   Serve with rice

   Take the meatballs out of the oven and serve them over the cooked rice. Drizzle with extra sauce and garnish with sesame seeds and sliced spring onions.

What are Korean meatballs?

These are American-style baked meatballs seasoned with gochujang, ginger and soy, then coated in a sweet-and-savoury glaze. The recipe takes inspiration from Korean flavours rather than following a traditional Korean meatball preparation.

The mix of beef and cracker crumbs keeps the meatballs tender, while the honey, rice vinegar and gochujang make a glossy sauce with sweetness, tang and heat. Serving them with rice gives the sauce somewhere to go.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 31g protein, 66g carbs, 9g fat.

The rice, honey and cracker crumbs contribute most of the carbohydrates; the beef supplies protein, while the beef and sauce contribute fat. Serve with a generous side of vegetables for a more balanced plate.

Choosing the ingredients

Gochujang: This fermented chilli paste brings both heat and savoury depth. Its strength varies by brand, so taste the sauce before adding extra.

Mixing and shaping

Gentle mixing: Combine the meatball ingredients just until they hold together; overworking the beef can make the cooked texture firm.

Even portions: Make the meatballs roughly 1 tablespoon each, as directed, so they cook at a similar rate. A small scoop can help keep their size consistent.

Getting the sauce right

Smooth slurry: Stir the cornflour into the water until no lumps remain before adding it to the saucepan. This helps the thickener disperse evenly.

Thickening cue: Simmer and whisk for about 2–3 minutes, until the sauce is no longer opaque and has thickened. Take it off the heat at that point.

Checking doneness

The meatballs bake for 10 minutes first, then get brushed with sauce and returned to the oven for 2–3 minutes. Check that they are cooked through before serving; smaller or larger meatballs may need a little adjustment to the timing.

Serving the meal

Rice: Spoon the meatballs over cooked white rice and finish with extra sauce so the grains can soak it up.

Garnish: Sesame seeds and sliced spring onions add a nutty note and fresh bite. Add them just before serving.

Recipe notes & tips

• Line the tray with foil or a baking mat to make cleanup easier.
• Keep the meatballs close to 1 tablespoon each for more even baking.
• Whisk the cornflour into cold water until smooth before adding it to the hot sauce.
• Brush on only a little sauce before the final bake and save the rest for serving.
• Slice the spring onions shortly before serving for the freshest garnish.

Variations

• Adjust the heat: Use less gochujang for a milder sauce.
• Add sesame: Sprinkle extra sesame seeds over the finished dish.
• Use another grain: Serve the meatballs with cooked brown rice instead of white rice.
• Add vegetables: Serve with steamed or roasted vegetables alongside the rice.
• Make smaller meatballs: Shape them slightly smaller and check them earlier during baking.

Common mistakes to avoid

• Overmixing the beef: Mix only until the ingredients come together to avoid a firm texture.
• Lumpy sauce: Make a smooth water-and-cornflour slurry before stirring it into the saucepan.
• Skipping the simmer: Whisk the sauce for about 2–3 minutes so it thickens and turns clear.
• Uneven sizing: Shape the meatballs to a similar size so they finish cooking together.
• Using all the sauce for glazing: Keep some aside to drizzle over the rice and meatballs at serving.

How to store

Refrigerate leftover meatballs, rice and sauce in airtight containers for up to 3 days. Reheat until piping hot, adding a splash of water to the sauce if it has thickened too much.

Frequently asked questions