Ingredients
For the Meatballs:
1 lb ground beef
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce
½ teaspoon sesame oil
Salt and pepper to taste
For the Glaze:
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
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Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until everything is evenly combined.
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Form the Meatballs: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
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Bake the Meatballs: Bake the meatballs in the preheated oven for 15–18 minutes or until fully cooked and browned.
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Make the Glaze: While the meatballs bake, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, until the glaze thickens.
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Coat the Meatballs: Once the meatballs are done, toss them in the glaze until fully coated.
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Garnish and Serve: Garnish with sesame seeds and chopped green onions if desired. Serve over rice or as an appetizer.
Notes
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Variations: Try using ground chicken, turkey, or for a lighter option. For extra heat, add sriracha or red pepper flakes to the glaze.
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Vegetarian Option: Substitute ground beef with plant-based meat or tofu for a vegetarian-friendly version.
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Make-Ahead: The glaze can be made in advance and stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish
- Method: Baking, Stove-top
- Cuisine: Korean, Fusion
- Diet: Gluten Free
