Korean Meatball Bowls
Korean Meatball Bowls fuse sweet brown sugar, spicy gochujang, and juicy meatballs over rice with tangy kimchi and spicy mayo magic.
Servings: 6 servings
Ingredients
- 1 cup Panko breadcrumbs or regular unseasoned bread crumbs
- 1/4 cup Greek yogurt
- 1 pound lean ground beef
- 1 pound pork sausage or ground pork
- 1 Tablespoon gochujang (Korean chili paste) or sriracha sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon soy sauce
- 5-6 cloves garlic minced
- 1/3 cup finely chopped green onions
- 2 Tablespoons fresh ginger paste
- 2 large eggs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
Spicy Mayo
- 1/2 cup mayonnaise
- 2 Tablespoons gochujang (Korean chili paste) or sriracha sauce
- 1 teaspoon lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Kosher salt to taste
For Serving
- 2 cups uncooked rice
- Cabbage kimchi
- Additional sliced green onions
- Sesame seeds for sprinkling on top
Instructions
- Add all of the meatball ingredients to a large bowl and mix well with your hands until everything is well combined.1 cup Panko breadcrumbs or regular unseasoned bread crumbs, 1/4 cup Greek yogurt, 1 pound lean ground beef, 1 pound pork sausage or ground pork, 1 Tablespoon gochujang (Korean chili paste) or sriracha sauce, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon soy sauce, 5-6 cloves garlic, 1/3 cup finely chopped green onions, 2 Tablespoons fresh ginger paste, 2 large eggs, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes
- Refrigerate the mix for 30 minutes to 1 hour. This makes the meat easier to roll out.
- While the meatballs rest in the fridge, make the spicy mayo dressing. In a small mixing bowl, add all the spicy mayo ingredients. Whisk to combine. Set aside.1/2 cup mayonnaise, 2 Tablespoons gochujang (Korean chili paste) or sriracha sauce, 1 teaspoon lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, Kosher salt
- Preheat the oven to 425º. Line a baking sheet with parchment paper and set aside.
- Each meatball should be about 1.5 tablespoons in size. Coat your hands in a small amount of olive oil (to keep the meat from sticking to you) and roll the meatballs out.
- Cook the meatballs. Place the meatballs on the prepared baking sheet. Bake in the oven for 15-20 minutes or until cooked through (an internal temp of 160°F).
- Cook the rice. While your meatballs bake, cook your rice (according to package instructions).2 cups uncooked rice
- Assemble the bowls. Place about of cup of rice at the bottom of the bowl. Top with meatballs. Drizzle with spicy mayo and sprinkle with sesame seeds and chopped green onions. Place some kimchi in the bowl. Enjoy!Cabbage kimchi, Additional sliced green onions, Sesame seeds
Notes
Storage & Freezing
- Mayo: The spicy mayo dressing will keep 4-5 days in the fridge.
- Meatballs: The meatballs will keep in the fridge for up to 5 days. They can also be frozen for up to 4 months. To freeze (cooked or uncooked meatballs), spread them out on a parchment-lined baking sheet and then freeze so they don’t stick together. Once frozen, transfer them to a baggie or other container for long-term storage.
Nutrition
Calories: 867kcal | Carbohydrates: 61g | Protein: 34g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 841mg | Potassium: 582mg | Fiber: 2g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 4mg
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