Ingredients
Meatballs
- 1 pound ground beef
- 2 teaspoons gochujang (Korean hot pepper paste)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger (heated or soaked to deactivate enzymes)
- 4 cloves garlic, finely minced
- 1/3 cup thinly sliced green onions, plus more for garnish
- 1/2 cup finely crushed buttery round crackers (e.g., Ritz®)
Glaze Sauce
- 4 cloves garlic, minced (for glaze)
- 2 tablespoons rice wine vinegar
- 3/4 cup beef broth or water
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 2 teaspoons cornstarch
- 1 tablespoon water (to make slurry)
- Toasted sesame seeds, for garnish
Instructions
- Prepare the Meat Mixture: Add ground beef to a large mixing bowl and evenly spread 2 teaspoons of gochujang over the surface of the meat. Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon soy sauce. Then sprinkle grated fresh ginger and finely minced garlic over the meat. Add 1/3 cup thinly sliced green onions and 1/2 cup crushed buttery crackers. Mix quickly and gently with a fork until fully combined to avoid toughening the meat.
- Chill the Meatballs: Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step helps the flavors meld and makes forming the meatballs easier.
- Preheat Oven: Set your oven to 450°F (230°C) to allow it to fully preheat while you form the meatballs.
- Form and Bake Meatballs: Wet your hands to prevent sticking, then shape the meat mixture into 12 even meatballs. Place them spaced evenly in a cast iron skillet. Bake for 20 minutes until the meatballs are browned and cooked through.
- Prepare the Glaze Base: Carefully remove meatballs from the skillet and set aside. Drain most of the grease from the skillet, leaving about 1 teaspoon. Place the skillet over medium-high heat and add the minced garlic for the glaze. Stir garlic for about 1 minute until fragrant.
- Deglaze and Simmer Sauce: Pour in 2 tablespoons rice wine vinegar and 1/3 cup soy sauce to deglaze the pan, scraping up any browned bits. Stir in 1/3 cup brown sugar, 3/4 cup beef broth (or water), 1 tablespoon gochujang, 1 teaspoon sesame oil, and 1 teaspoon Sriracha. Let the sauce simmer until reduced by about one-third to concentrate the flavors.
- Thicken the Sauce: In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon water to create a slurry. Stir the slurry into the simmering sauce and continue to cook until it reduces by half and thickens to a glossy glaze consistency.
- Coat Meatballs with Sauce: Return the baked meatballs to the skillet and gently baste them with the thickened sauce. Let them simmer for an additional 3–5 minutes, ensuring they are heated through and evenly coated.
- Garnish and Serve: Transfer the meatballs to a serving dish and garnish with toasted sesame seeds and extra sliced green onions for a fresh, nutty finish. Serve hot as an appetizer or main dish.
Notes
- Heating or soaking the fresh ginger before adding helps deactivate enzymes and prevents bitterness.
- Using buttery crackers adds a subtle richness and helps bind the meatballs without flour.
- Wet your hands with water when shaping meatballs to prevent sticking.
- The cast iron skillet not only allows for even baking but also doubles as the sauce pan for making the glaze, reducing cleanup.
- Gochujang can be adjusted according to your tolerance for spiciness.
- If beef broth is unavailable, water can be substituted, but broth adds more depth to the glaze.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Beef
- Method: Baking
- Cuisine: Asian
