Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 5 meatballs)

The hallmarks of Korean cuisine are garlicky, salty, and sweet flavors, so our essential ingredients here are garlic, lower-sodium soy sauce, and brown sugar. Serve the meatballs with store-bought kimchi and Quick Pickled Cucumbers to add characteristic heat and tang to the meal.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine brown sugar, oil, and garlic in a food processor; process until finely ground. Add soy sauce, salt, and chicken; process until finely ground. Divide chicken mixture into 20 equal portions. With moist hands, shape each portion into a meatball.

Step 3

Heat a large cast-iron skillet over medium-high heat. Add 10 meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake at 400° for 5 minutes or until done.

Ratings & Reviews

Bethany101's Review

mjmmjk
November 20, 2010
This recipe was easy and had great flavor. I used sesame oil instead of canola. The consistency of the meatball mixture was a bit too soft. They didn't hold their round shape & looked more like a nugget shape after they were cooked. It's definitely something worth keeping but not something I would serve when entertaining because of the presentation.

dawnt77's Review

dawnt77
July 14, 2014
I omitted the salt and used ground chicken - which made them too wet, so I added 1/2 tsp. xantham gum. Didn't pan fry, just baked to 20 mins at 400F. Made the pickles too, with thin sliced red onion instead of green. Meatballs had good flavor and texture.

NanetteJG's Review

Instantpickle
July 20, 2011
I used ground turkey as well, I thought the mixture was a little too soft too, so I added 1/2 cup of panko. I have 4 children, aged 2-10, and they gobbled them down. My husband and I also thought they were excellent. I love how garlicy they are. I used 1 tsp of sesame oil, but wish I used a little more, and only added 1 tsp of the canola oil, and baked them for 13 min.

Instantpickle's Review

IoneTaylor
November 14, 2010
N/A

Mpopwell81's Review

Contikicarrie
January 26, 2013
I didn't have a food processor on hand so I just diced up the garlic (a whole bulb---you can never have too much garlic) really good. I also decided to use ground beef instead of chicken and had to settle for white sugar instead of brown. I did have to brown the meatballs longer than instructed and cooked them about 5 minutes longer in the oven. Wow! A super yummy meal that took very little time to make. I sautéed carrots and onion in sesame oil and served with rice. They were moist and flavorful! A keeper per my picky family :)

SFLime's Review

Debbie17
September 21, 2013
N/A

Keiko123's Review

bkdice
February 14, 2013
Served these for an afternoon ladies tea party and not a one was left. Even the picky 6 year old who attended gobbled them down. Not a packaged food person but using beef premade meatballs really cut down on the time so I didn't use the chicken as suggested. I did, however, make the sauce exactly as directed. Great party recipe to keep on hand.

AlanTinkleman's Review

Keiko123
October 30, 2011
Made these with the pickled cucumbers on the side. We were surprised at how good they were and loved them!

IoneTaylor's Review

SFLime
September 26, 2013
I selected this recipe for a cooking club dinner. My neighbor thought it called for too much garlic, so she cut the amount in half. Even so, the garlic flavor came through deliciously. We served it as an appetizer, so to make it easy to eat while standing, we served the meatballs with barbecue sauce in a cocktail glass with a cocktail fork. My neighbor didn't have a food processor, so she tried to do it in a blender, which didn't work very well. Even though the meatballs got flat sides during the browning process and didn't keep their perfectly round shape, I thought they still looked like meatballs and looked great. And, best of all, everyone raved about the flavor

Debbie17's Review

Dairidon
October 11, 2010
N/A