These sticky Korean meatballs are the kind of recipe you can easily make on a weeknight, but also serve as a snack or at a barbecue. The meatballs are juicy inside and get a glossy, slightly spicy glaze that pairs wonderfully with rice, noodles or a fresh cucumber salad. Want to learn more about Korean cuisine? Read our blog "Everything about Korean food and spices".

Ingredients (4 people)

For the meatballs

• 500 g ground beef or mixed beef and pork
• 1 egg
• 50 g breadcrumbs
• 2 cloves garlic, finely chopped
• 2 spring onions, thinly sliced
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp smoked paprika powder
• ½ tsp black pepper
• 1 tbsp sesame oil (optional)

For the sticky sauce

• 150 ml Natural Spices Sticky Korean Kiss Zero
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

No Sticky Korean Kiss Zero at home? Easily make your own glaze by mixing 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon gochujang (or sambal), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, garlic and ginger and briefly simmering. This gives a similar sweet-spicy flavor that perfectly suits these meatballs.

Garnish

• Toasted sesame seeds
• Extra spring onion, in thin rings
• Fresh coriander (optional)

Method

1. Mix the ground meat with the egg, breadcrumbs, garlic, spring onion, ground ginger, onion powder, smoked paprika powder and black pepper.
2. Roll about 20 small meatballs.
3. Heat a little oil in a frying pan and fry the meatballs for 10 to 12 minutes until golden brown and cooked through.
4. Add the Sticky Korean Kiss Zero, soy sauce, rice vinegar and sesame oil to the pan.
5. Let the sauce simmer gently for 2 to 3 minutes while turning the meatballs regularly so they become fully coated in the sticky glaze.
6. Sprinkle with sesame seeds and spring onion.

Serving ideas

• With steamed jasmine rice and bok choy.
• In a lettuce leaf as a fresh Asian-style wrap.
• With noodles and stir-fried broccoli.
• As a snack with cocktail sticks and an extra bowl of Sticky Korean Kiss Zero for dipping.

Tips

• Also delicious from the airfryer: cook the meatballs about 10 minutes at 190 °C and then toss them in the warm sauce.
• Replace ground beef with ground chicken for a lighter variant.
• Add a pinch of chili flakes if you like extra heat.