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Korean Style Meatballs

Meatballs made from beef, pork, and mushroom then pan-fried and finished in a sweet, savory sauce.

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Korean Style Meatballs

Servings: 4
Total Time: 1 hour
Recipe by: Rae


1 lb ground beef
1/2 lb ground pork
1 cup finely chopped cremini mushrooms
2 green onions, finely chopped
2 egg yolk
1 TBSP soy sauce
1 tsp granulated garlic
1/2 tsp granulated onion
2 tsp grated ginger
1/2 tsp salt
1/4 tsp black pepper
2 TBSP peanut oil (for frying)
1/2 cup cornstarch (for dredging)
1/3 cup soy sauce
1/3 cup mirin
1/3 cup water
1/3 cup honey
3 large cloves garlic thinly sliced
1 TBSP grated ginger
1/2 cup crushed peanuts
1/4 cup sliced green onions


1. In a large bowl combine the beef, pork, mushrooms, green onion, egg yolk, soy sauce, granulated garlic, granulated onion, ginger, salt, and pepper. Mix to combine, but do not over mix.

2. Form 18 (2-inch) balls and set in the refrigerator while you prepare the sauce.

3. In a Dutch oven combine the sauce ingredients: soy sauce, mirin, water, honey, garlic, and ginger. Whisk together and heat over medium-high heat. Bring to a boil and simmer for 2-3 minutes or until slightly thickened, then turn off.

4. Heat the peanut oil in a large skillet over medium heat. Place the cornstarch in a pie plate and roll half the meatballs in the cornstarch. Add them to the pan and brown on all sides (it's ok if the are not all the way cooked. They'll finish cooking in the sauce). Once browned place the meatballs on a dish and repeat the same method with the remaining meatballs.

5. Add all of the meatballs to the sauce and turn to high heat, stir, toss, and turn until the sauce has reduced and turned to a glaze and the meatballs are well coated, about 3-5 minutes.

6. Place on a platter and sprinkle with peanuts and green onions.

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Korean Style Meatballs

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