Earlier this year, I shared a Vietnamese-style meatball recipe. Well, today, (as made obvious by the title of the post) I'm sharing a Korean-style meatball recipe. The two recipes are pretty similar but whereas the Vietnamese meatballs were seasoned with lemongrass and fish sauce, the Korean meatballs are seasoned with soy sauce, sesame oil, and ginger, quite like a typical kalbi marinade.
1½ lbs. ground beef (or ground chicken or ground pork)
½ cup panko breadcrumbs
¼ cup minced onion
2 cloves garlic, minced
1 scallion, chopped
¼ cup soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1 teaspoon crushed pepper flakes
Since this amount of meat mixture makes quite a large batch (between 18 to 24 meatballs - if you use a 1½ tablespoon cookie scoop), I froze most of these guys for future consumption. Basically, I left them on the sheet pan and then popped them in the freezer until completely frozen. Then, I popped the frozen meatballs into a ziptop baggie. This "method" of freezing ensures that the meatballs don't freeze together in one unmanageable mass. Frozen meatballs should be defrosted prior to cooking.