This Korean meatball recipe is from the Korean Bapsang blog. I did not change a thing about this recipe because it is phenomenal! The original recipe is made by Hyosun, a Korean-American mom that is running a phenomenal blog and sharing traditional Korean recipes that she grew up on. Think juicy, extremely flavourful meatballs that are enhanced with a delicious umami sweet glaze. They are perfect as an appetizer, served with toothpicks or can be eaten as a main protein alongside rice and veggies. These meatballs are difficult to mess up. When making meatballs, the only advice I could not stress enough is to very finely mince any additions like onions or mushrooms. This will keep your meatballs from falling apart.
Method
Korean Glazed Meatballs 5 Steps
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Step 1
Finely chop the mushrooms, onion and scallions. In a medium sized bowl, combine all the meatball ingredients by hand until evenly dispersed.
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Step 2
Shape the mixture into about 1 1/4"-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
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Step 3
Heat a tablespoon of neutral oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, about 5 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.
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Step 4
Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.
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Step 5
Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.
Tags:
Korean Meatballs
Toronto Recipes
Korean Food
Meatballs
