30-Minute Korean Meatballs
100% in my meatball era. 🤸🏼
When a meatball is good, it has the potential to change the world.
The perfect meatball has a touch of texture on the outside, is juicy and never overcooked on the inside, and when seasoned and sauced properly is the ultimate comfort food.
A few of my favorite Female Foodie meatball recipes:
Chicken Satay Meatballs (this one’s a banger)
30-Minute Meatballs (my OG meatball recipe and one that never gets old)
This week’s recipe is another ode to meatballs, except this time we’re taking inspiration from one of my favorite Korean dishes: bibimbap. I love the satisfying variety of textures, flavors, and the lingering umami I experience every time I devour a bibimbap bowl, which isn’t often enough.
For this meatball version, I’m taking all the things I love in a bibimbap bowl and converting it into meatballs with a few staple items, so you can simply prepare the meatballs, scoop, and bake before serving with white rice and vegetables.
A Few Tips For This Recipe
Don’t over mix. The cardinal sin of meatball making is to over mix the meat. Once you put everything into the bowl, use food handler’s gloves to combine everything gently until just combined. Over mixing the ingredients lends itself to tougher, denser meatballs, which is exactly what we don’t want.
Keep it simple. I’ve included several swaps for ingredients in this recipe. Don’t have fresh ginger? Use ground ginger! Don’t have time to julienne your carrots & cucumbers? Use a bag of slaw mix instead.
Double up. This is a fantastic recipe to double up on and freeze the extras! The best case scenario would be to freeze the uncooked, prepared meatballs and cook them the day of, but you could definitely cook them and reheat as well (just be careful not to overcook—they’ll cook a touch more when you reheat them).
Serves: 4-6 | Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins
2 lb ground beef
1 cup panko or breadcrumbs
2 large eggs
7 1/2 Tablespoons soy sauce, divided
