Ingredients
Equipment
Instructions
- In a large bowl, gently combine the ground beef, ground pork, panko, 4 cloves of minced garlic, green onions, egg, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix with your hands until just combined, being careful not to overwork the meat.
- Roll the mixture into uniform 1.5-inch meatballs. You should have about 24-28 meatballs.
- Heat a neutral oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides. Work in batches if needed to avoid crowding the pan. Remove the meatballs from the skillet and set aside.
- Reduce the skillet heat to medium. Add the remaining 2 cloves of minced garlic and the grated ginger. Sauté for 30 seconds until fragrant.
- Whisk in the gochujang, honey, 1/4 cup soy sauce, rice vinegar, 1 tbsp sesame oil, and water. Bring to a simmer and cook for 1-2 minutes, stirring, until the sauce begins to thicken.
- Return the meatballs to the skillet and gently toss to coat them in the sauce. Allow them to simmer in the sauce for 5-7 minutes, until cooked through and the sauce has glazed the meatballs.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
Tip 1: For even cooking, use a cookie scoop to ensure all your meatballs are the same size.
Tip 2: Adjust the amount of Gochujang to your preferred spice level. Start with less if you are sensitive to heat.
Tip 3: These meatballs can be made ahead and frozen. Thaw before reheating in the sauce.
Tip 2: Adjust the amount of Gochujang to your preferred spice level. Start with less if you are sensitive to heat.
Tip 3: These meatballs can be made ahead and frozen. Thaw before reheating in the sauce.
