Korean-Style Meatballs

Korean-Style Meatballs

A perfect Korean-style dinner you’ll want to make over and over again.



  • 500 g ground turkey (or pork)
  • 1 stale Kaiser roll
  • 1 small egg
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried garlic
  • Salt and pepper to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • Vegetable oil and all-purpose flour for frying
  • 1 cup broth


  • 5 tablespoons sweet chili sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons ketchup
  • 1 teaspoon dried garlic

To serve:

  • 200 g rice
  • White sesame seeds
  • Chives
  • Fresh chili peppers


Meatballs: Place the Kaiser roll in a bowl, cover with cold water, and soak (about half an hour or longer if very hard). Squeeze out excess water, crumble (e.g., using a food processor), and add to the ground meat. Add egg, paprika, dried garlic, salt, pepper, sesame oil, and soy sauce to the meat mixture. Mix everything thoroughly into a uniform mass. With moistened hands, shape small meatballs. Roll them in all-purpose flour and fry on both sides in a heated skillet with vegetable oil. Meanwhile, in a wide pot, bring the broth to a boil. Add the fried meatballs to the boiling broth (meatballs should not be completely submerged). Cook covered for about 15 – 20 minutes, shaking the covered pot occasionally and gently stirring the meatballs.

Sauce: Mix the sauce ingredients and pour into the pot with the meatballs. Once it boils, cook for about 2 – 3 minutes, gently stirring occasionally.

Serve with cooked rice, sprinkled with toasted sesame seeds, chives, and optionally chopped chili peppers.

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