Description
These Korean-Inspired Meatball Bowls feature juicy baked meatballs seasoned with gochujang and aromatic spices, served over fluffy rice with spicy mayo, kimchi, and sesame garnishes. This recipe combines savory flavors with a delightful mix of textures, perfect for a comforting and flavorful meal with an Asian twist.
Ingredients
Scale
Meatballs
- 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
- Mix the meatball ingredients: Add all the meatball ingredients—breadcrumbs, Greek yogurt, lean ground beef, pork sausage or ground pork, gochujang or sriracha, toasted sesame oil, soy sauce, minced garlic, finely chopped green onions, fresh ginger paste, eggs, black pepper, and crushed red pepper flakes—to a large bowl. Mix thoroughly with your hands until everything is well combined.
- Chill the meat mixture: Refrigerate the meatball mixture for 30 minutes to 1 hour. This resting period firms up the mixture, making it easier to roll into meatballs.
- Prepare the spicy mayo: While the meatballs chill, prepare the spicy mayo dressing. In a small bowl, whisk together mayonnaise, gochujang or sriracha sauce, lime juice, toasted sesame oil, soy sauce, and kosher salt to taste. Set aside.
- Preheat the oven: Preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Form the meatballs: Coat your hands lightly with olive oil to prevent sticking. Roll the chilled meat mixture into meatballs about 1.5 tablespoons in size. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Bake for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160ºF (71ºC).
- Cook the rice: While the meatballs bake, prepare the rice according to package instructions until fluffy and tender.
- Assemble the bowls: Spoon about half a cup of cooked rice into each bowl. Top with baked meatballs, drizzle generously with the spicy mayo, then sprinkle with sesame seeds and sliced green onions. Add a serving of cabbage kimchi on the side. Serve immediately and enjoy your flavorful Korean-inspired meatball bowls!
Notes
- Storage & Freezing: The spicy mayo dressing will keep for 4-5 days in the refrigerator.
- The meatballs will store well in the fridge for up to 5 days.
- You can freeze cooked or uncooked meatballs for up to 4 months. To freeze, spread them out on a parchment-lined baking sheet to avoid sticking before transferring to a freezer-safe bag or container for long-term storage.
