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korean meatballs

Korean Meatballs

869 Kcal | 66g Protein | 89g Carbohydrates | 29g Fat
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Carb Rice
Protein Beef
Servings 4
Calorie 800< Calories

Equipment

Ingredients
  

For the Meatballs:

  • 2 lbs lean ground beef 93% lean
  • ½ cup breadcrumbs
  • 2 large eggs
  • ½ cluster garlic minced
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce low sodium
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp sesame oil
  • ½ tsp black pepper
  • ½ tsp salt

For the Sauce:

  • 3 tbsp gochujang
  • ¼ cup honey
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp garlic powder minced
  • 1 tsp red pepper flakes optional, for heat

For the Rice:

  • 1 cup jasmine rice
  • 1 tbsp rice vinegar

For the Brussels Sprouts:

  • 1.5 lbs Brussels sprouts halved
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp sesame seeds for garnish

Instructions
 

Prep the Meatballs:

  • Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground beef, breadcrumbs, eggs, garlic, ginger, gochujang, soy sauce, sesame oil, salt, and black pepper.
    2 lbs lean ground beef, ½ cup breadcrumbs, 2 large eggs, ½ cluster garlic, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp gochujang, ½ tsp salt, ½ tsp black pepper
  • Mix gently until just combined—avoid overmixing for tender meatballs.
  • Roll into 1.5-inch balls (approx. 28–32 meatballs) and place on the baking sheet.
  • Bake for 18–20 minutes or until golden brown and cooked through.

Roast the Brussels Sprouts:

  • Toss the halved Brussels sprouts with olive oil, sesame oil, soy sauce, garlic powder, and black pepper.
    1.5 lbs Brussels sprouts, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp sesame oil
  • Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway.
  • Remove from the oven and sprinkle with sesame seeds.

Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.
    1 cup jasmine rice
  • Cook according to your preferred method (I love my rice cooker). Add 1 tbsp rice vinegar for extra flavor.
    1 tbsp rice vinegar

Make the Gochujang-Honey Glaze:

  • In a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic powder, ground ginger, and red pepper flakes (if using).
    3 tbsp gochujang, ¼ cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp garlic powder, 1 tsp red pepper flakes
  • Simmer for 4–5 minutes until slightly thickened.

Assemble & Serve:

  • Toss the baked meatballs in the gochujang-honey glaze, ensuring they are evenly coated.
  • Divide the garlic butter rice among four meal prep containers.
  • Add glazed meatballs on top and a side of sesame roasted Brussels sprouts.
  • Optional: Sprinkle with extra sesame seeds for garnish.
    1 tbsp sesame seeds

Nutrition

Calories: 869kcalCarbohydrates: 89gProtein: 66gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 222mgSodium: 2469mgPotassium: 1741mgFiber: 8gSugar: 24gVitamin A: 1592IUVitamin C: 148mgCalcium: 162mgIron: 10mg
Keywords Gochujang meatballs with high protein, High-protein Korean meatballs recipe, Sweet and spicy Korean meatballs recipe
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