These Korean meatballs have become a go-to dinner in this house. It’s one of the few meals that EVERYONE loves, so we’re eating them at least once every two weeks. Why Korean meatballs? Because Korean style beef short ribs are one of my favourite dinners, but that is an expensive cut of meat to buy around here. Any time I can find a way to incorporate some of those same flavours into other meals to get my Korean BBQ kick, I will.
I’ll admit these are “loosely” Korean meatballs. They’re probably more Korean BBQ inspired. I started out with meatballs that were more traditionally Korean BBQ flavour based, but I ended up with kids drinking about 12 gallons of water every meal because they were too spicy. So I adjusted to placate them. The things we do for our kids.
Korean Meatball Evolution
I actually adjusted a lot over the course of a couple of months. The original Korean meatball recipe I started with was from Jo Cooks. Over time I realized we preferred sweet onion instead of the green onions in the meatballs. The green onions stay a bit stringy, and the kids notice them. With a sweet or white onion, as long as you dice it fine enough, it’ll just melt into the beef while it cooks.
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