Korean Meatballs
Our Korean Meatballs are an Asian twist on traditional meatballs, but using Korean ingredients in both the meatball mixture and glaze. We made our own Korean Chile Sauce using our own Korean BBQ Rub, which is less hot, and a bit sweeter and more savory than the commercial Korean sauces and pastes. We chose to serve the meatballs on a nest of linguine instead of rice, so the sauce coats the noodles which allows the glaze flavor to stand out. The result is a very flavorful dish, sure to have your guests asking for the recipe.
Serves 4
Ingredients
Meatballs:
1 Pound Ground Beef (85/15)
½ Cup Dried Plain Breadcrumbs
1 Cup Chopped Scallions (about 1 to ½ bunches), plus extra for garnish
1 Large Egg
2 Tablespoons Korean Chili Sauce (see recipe below)
1 Tablespoon Olive Oil
2 Tablespoons Low-Sodium Soy Sauce
2 Teaspoons Dried Ground Ginger
1 Tablespoon Fresh Garlic, Finely Minced
1 Teaspoon Kosher Flake Salt
1 Teaspoon Freshly Ground Black Pepper
White Sesame Seeds For Garnish
Cooked Linguine or Other Flat Pasta Noodle for Serving
Korean Chili Sauce:
½ Cup Miso Paste (we use white miso)
3 Tablespoons Sheffield’s Korean BBQ Rub
2 Tablespoons Honey
1 Tablespoon Rice Vinegar (we use seasoned)
3 Tablespoons Water
2 Teaspoons Crushed Red Pepper Flakes, plus more for garnish
Glaze:
4 Tablespoons Korean Chili Sauce (Recipe above)
4 Tablespoons Rice Vinegar (we use seasoned)
4 Tablespoons Toasted Sesame Oil
½ Cup Honey
Directions:
Set your oven rack to the center position. Heat the oven to 425F.
Prepare the Korean Chili Sauce. In a medium mixing bowl, add all the sauce ingredients. Whisk well to combine. It should be a bit thick.
In a large mixing bowl, add the breadcrumbs, chopped scallions, egg, Korean chili sauce, olive oil, soy sauce, ginger, garlic, salt, and pepper. Combine well with a fork. Add the ground beef, and mix again until combined. Make 20 meatballs from the mixture. Spray a large rimmed baking sheet with cooking spray, and transfer the meatballs onto the tray. Bake for 10 minutes, turn over and bake another 5 minutes until thoroughly cooked and golden brown.
While the meatballs are cooking, prepare the noodles according to the package directions.
While the noodles are cooking, prepare the glaze. In a medium mixing bowl, add all the glaze ingredients, and whisk to combine. The glaze should be a bit thick so it drizzles.
To serve, place a nest of noodles on each plate, add 5 meatballs, and some of the glaze. Garnish with the remaining chopped scallions, crushed red pepper flakes, and a few pinches of sesame seeds. Enjoy!