This recipe comes from one of my favorite recipe websites: Seonkyoung Longest. She has 3 different sauces for the meatballs and you can find it here. The spicy Asian sauce is my favorite but all are good.
I’ve made the meatballs several times with the most recent being our Holiday Open House in December 2018. I made them a bit on the spicy side but folks seem to really enjoy them.
1 lb. ground beef, possible lean
2 tsp soy sauce
1 Tbsp chopped garlic (approximately 3 cloves garlic)
1⁄4 cup chopped green onion (approximately 2 to 3 green onions)
1⁄2 cup panko breadcrumbs
1⁄4 cup warm water
1⁄4 tsp black pepper
2 Tbsp soy sauce
3 Tbsp sugar
3 Tbsp water
2 Tbsp sambal (chili paste/chili garlic paste)
1 tsp cornstarch
chopped green onion
1. Preheat oven over 400 degrees. In a mixing bowl, combine all ingredients for meatballs with your hand.
2. Scoop out 1 Tablespoon amount of beef mixture and roll it between your palms. Place on a parchment lined baking sheet and repeat with rest of beef mixture. Make sure meatballs are at least 1-inch apart from each other.
3. Bake in preheated oven for 12 to 14 minutes or until meatballs are fully cooked. Remove from oven.
4. In a cold large skillet, add all ingredients for the sauce. Whisk until cornstarch is completely dissolved. Now, turn on heat to medium high heat and bring sauce to boil. Keep whisking occasionally because the sauce will thicken quickly.
5. When it starts boiling, reduce heat to low and toss in meatballs. Make sure every meatball is coated evenly with sauce. Garnish with chopped green onion and sesame seeds.
You can make meatballs ahead. Just keep baked meatballs in an airtight container and keep in a refrigerator up to 3 to 5 days. When you are ready to enjoy them, just make the sauce and heat meatballs in the sauce. In this case, add meatballs into sauce, before the sauce is boiling.
The meatballs also freeze well.