Ingredients

Meatballs

• 1 lb ground beef
• 2 tsp gochujang (Korean chili paste)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp soy sauce
• 2 tsp grated fresh ginger*
• 4 cloves garlic, minced
• ⅓ cup sliced green onions, plus more for garnish
• ½ cup crushed buttery crackers (e.g., Ritz®)
• Toasted sesame seeds (for garnish)

Glaze

• 4 cloves garlic, minced
• 2 tbsp rice vinegar
• ¾ cup beef broth or water
• ⅓ cup brown sugar
• ⅓ cup soy sauce
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp Sriracha
• 2 tsp cornstarch + 1 tbsp water (slurry)

Instructions

1. Mix the Meatballs:
   In a large bowl, combine the ground beef, gochujang, salt, pepper, soy sauce, ginger, garlic, green onions, and cracker crumbs. Mix gently with a fork until evenly combined. Cover and refrigerate for 30 minutes.
2. Preheat Oven:
   Set oven to 450°F (230°C).
3. Shape & Bake:
   Form into 12 meatballs with damp hands and arrange in a cast iron skillet or baking dish. Bake for about 20 minutes, or until browned and cooked through. Transfer meatballs to a plate.
4. Make the Sauce:
   Pour off all but 1 tsp of fat from the skillet. Over medium-high heat, sauté garlic until fragrant (about 1 minute). Deglaze with rice vinegar and soy sauce, then stir in brown sugar, broth, gochujang, sesame oil, and Sriracha. Simmer until slightly reduced.
5. Thicken the Sauce:
   Mix cornstarch with water to make a slurry. Reduce heat to medium-low, stir in slurry, and simmer until the sauce thickens and reduces by about half.
6. Finish Meatballs:
   Return meatballs to the skillet and spoon glaze over them. Simmer for 3–5 minutes until coated and heated through.
7. Serve:
   Garnish with sesame seeds and extra green onions. Serve over steamed rice.

Tips

• You can add the ginger directly to the sauce instead of the meat for easier prep.
• Meatballs can be formed and chilled ahead of time—just deactivate the ginger first.
• This recipe is adapted from Kay Chun’s version in NY Times Cooking.

Nutrition

Calories: 558 kcal | Total Fat: 39g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 2502mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Protein: 23g | Potassium: 397mg