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Korean Style Meatballs


I know, I know.  Another spicy recipe but before you shake your head at me, realize that there’s juice and honey to mellow out the heat imparted by the gochujang {Korean pepper paste} and if you’re still not crazy about it, you can substitute the gochujang for tomato paste and you’ll still have yourself a fine meatball recipe.

5.0 from 3 reviews

Korean Style Meatballs
Prep time

Cook time

Total time


Serves: 4 Servings

  • 1 lb hamburger meat
  • 1 egg
  • 3 tb soy sauce
  • 2 ts sesame oil
  • 2 ts garlic
  • 1 ts ginger
  • 2 green onions
  • ½ c panko bread crumbs
  • ½ c orange juice
  • 2 tb honey
  • 2 tb gochujang {Korean pepper paste}

  1. In the first bowl, mix together the meat, egg, soy, sesame, garlic, ginger and green onions then, sprinkle in your panko. Make sure not to over mix.
  2. Roll into balls and set in the refrigerator for about 20 minutes.
  3. Meanwhile, heat a sauce pan with the juice, honey, and gochujang. Allow it to simmer and bubble on medium/low, occasionally whisking until it reduces and thickens.
  4. Bake your meatballs at 350 for about 10 minutes. When they’re ready, plop each one into the glaze and allow them to roll around to be evenly coated with it.

{Last years gouda stuffed meatballs}


Your Squishy Monster ^.~

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