These Easy Beef Korean Meatballs is a family favorite. They're easy and full of flavor. We like to make them in large batches and freeze for easy meals on busy week nights.
These Easy Beef Korean Meatballs are great as a main dish, served over Jasmine rice, or as an appetizer. You can make them large or smaller, depending on the use and the crowd. We have little ones, so we usually make them mid-sized.
We like to serve our Easy Beef Korean Meatballs over a bed of Jasmine rice with fresh steamed green beans or with homemade fried rice. They would also be good with an Asian noodle dish. The sky is the limit with meatballs, really. Be creative, there are no rules.
• 1 pound dry-aged ground beef
• 1 pound dry-aged ground steak
• 1 large eggs, lightly beaten
• 5 garlic cloves, minced
• 1 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1/4 cup low sodium soy sauce
• 1 cup panko breadcrumbs
• 2 tablespoons fresh ginger, grated
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 6 scallions
• Sesame seeds
(let's keep this simple)
• Hoisin Sauce
Combine all of the ingredients, minus the hoisin sauce, with your hands in a large bowl. Make sure to mix it gently. Don't overwork protein. Now, make your meatballs. We like to use those little ice cream scoops with the squeeze handle- we use this tool for many purposes! Spray a cookie sheet with oil, place your meatballs two inches apart. Bake at 450 degrees for 5 minutes, drizzle a little hoisin sauce over each meatball, turn the oven down to 350 degrees and finish cooking for another 15 minutes. Remove from the oven, sprinkle with sesame seeds and scallions immediately.
If you have the time and want to ramp up your Easy Beef Korean Meatballs, brown them in canola oil on the stovetop and finish them in the oven for about 10 minutes at 350 degrees.