Korean Glazed Meatballs

Lynn Clay


These meatballs were an essential ingredient in Korean Royal Court dishes such as sinsello, an elaborate Royal Court hotpot.


★★★★★ 5 votes

30 meatballs
15 Min
25 Min
Pan Fry


  • 1/2 lb
    ground beef
  • 1/2 lb
    ground pork
  • 5
    fresh mushroom caps , minced finely
  • 1/2 medium
    onion, finely chopped
  • 2
    green onions, finely chopped
  • 1
    egg yolk
  • 2 Tbsp
    corn starch plus more
  • 1 Tbsp
    soy sauce
  • 2 clove
    garlic, minced
  • 1 tsp
    ginger, finely grated

  • 3 Tbsp
    soy sauce
  • 1 Tbsp
  • 2 Tbsp
  • 3 Tbsp
    rice wine
  • 3 Tbsp
  • 2 clove
    garlic cloves, thinly sliced
  • 1/2
    inch ginger, thinly sliced

How to Make Korean Glazed Meatballs


  1. Combine all the meatball ingredients well by hand until evenly blended.
  2. Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
  3. Heat a pan with 1 T oil over medium heat. Add half of the meatballs to the pan.
  4. Fry until all sides are golden brown but not cooked through, 5 – 7 minutes. Remove from pan and set aside. Add the rest of meatballs to pan and repeat.
  5. Heat the sauce ingredients in another skillet over medium heat. Simmer until slightly thickened, about 3-4 minutes.
  6. Add all the meatballs to the sauce and cook another 5 minutes until sauce thickens.
  7. Serve warm with a vegetable dish.

Printable Recipe Card

About Korean Glazed Meatballs

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Korean

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