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Looking to eat a little lighter and leaner? These Korean Meatball Lettuce Wraps are easy, healthy and so delicious! The meatballs also make a fabulous appetizer that will disappear in the blink of an eye!
A recipe from the New York Times Cooking for Korean Barbecue Style Meatballs came through my email recently. The picture was so enticing I quickly clicked the link. But when the reviews reported things like "dry and bland", "boring", "not Korean", "a real disappointment" ... I decided to come up with my own recipe. Instead of using the meatballs in a rice bowl (as in the NYTimes recipe), I took a lighter approach and made these Korean Meatball Lettuce Wraps. I'm hoping you'll enjoy them as much as we have!
I used my recipe for Strawberry Balsamic Glazed Meatballs as a base for these meatballs, swapping out ground beef for the chicken, increasing the veggies (bell pepper and scallions) and switching to a Korean flavor profile with the addition of fresh ginger and Gochujang. I also added some fun condiments like quick-pickled red onions, shredded red cabbage, tuxedo (black and white) sesame seeds and sliced scallions. A bowl of steamed rice is another option for a little extra heartiness.
What is Gochujang?
You might be wondering "what in the world is Gochujang?". Gochujang(pronounced go· chu· jang) is a fundamental ingredient used in Korean cuisine. It's savory, spicy and sweet all at the same time that adds delicious, complex umami flavor boost to soups, sauces, salad dressings, snacks, grilled entreés... and these Korean Meatball Lettuce Wraps!
Gochujang is a spicy chile bean paste. You'll find it either in a squeeze bottle (thinner, like a sauce) or in a little tub (thicker paste version). It's made from chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt.
Where can I find Gochujang?
If you're not familiar with Gochujang, you might think that's it's difficult to find. Actually, in the last five years, it's become such a beloved ingredient around the world, that most regular grocery stores are now carrying it. Look for it in the international aisle where you normally find soy sauce and other Asian ingredients. You can also order it online.
Is there anything I can use as a substitute for Gochujang?
Although Gochujang has it's own unique flavor and I would highly recommend looking for it, in a pinch, Sriracha or chili garlic sauce could be subbed. Food.com also has a recipe called Substitute Gochujang in a Pinch.
A delicious glaze and sauce, all in one!
There's lots of flavor in these Korean meatballs but the glaze/sauce is definitely the crowning glory. It's easy to throw together while the meatballs bake. Simply combine soy sauce, honey, brown sugar, rice vinegar, Gochujang and a splash of sesame oil. When the meatballs are almost finished baking, they're dipped in the delicious sauce then popped back in the oven for an additional 5 minutes. The heat helps the flavorful glaze to adhere and the meatballs to emerge from the oven golden and glistening.
The remainder of the glaze can be used for a sauce to spoon over the meatballs. It's sweet, spicy, salty and so delicious!
How to Serve these Korean Meatball Lettuce Wraps.
We enjoyed them wrapped in large Boston, Bibb or Romaine lettuce leaves but they would also be fabulous in rice bowls.
Add side condiments like shredded purple cabbage, sliced cucumbers, sesame seeds, chopped cashews or peanuts, bean sprouts, scallions, shredded carrots and/or pickled red onions and let everyone help themselves.
We also enjoy pickled red onions with these meatballs. This is a super quick and easy recipe that adds a beautiful splash of color and is a delicious acidic flavor complement to the meatballs.
To make this versatile condiment simply cut a small peeled red onion in half and then into thin wedges. Combine the onion slices with 2 teaspoons rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a small storage container with a tight-fitting lid. Cover and shake well to distribute the ingredients. The onions will take 30-60 minutes to begin to transform from deep purple to a brilliant pink. Onions can be refrigerated at this point and will continue to brighten in color for the next 12-24 hours.
Check over the ingredients and add whatever you don't have to your next shopping list. Make them as spicy or mild as your taste dictates. These Korean Meatball Lettuce Wraps will be popular with adults and kids alike!
Café Tips for making these Korean Meatball Lettuce Wraps
- I use 93% lean ground beef for these meatballs to keep them a little healthier. If you use ground beef with a higher fat level, I recommend transferring the meatballs to a clean sheet pan before adding the glaze as there will be a decent amount of fat accumulated on the original pan. The glaze will set better without the fat.
- Different brands of Gochujang can have varying levels of heat. I designed the recipe so you can tailor the heat to your own taste. The meatball recipe calls for 2 tablespoons of Gochujang which adds a medium amount of spicy heat. You could add less if you like things milder in heat. I would also recommend adjusting the sauce to your preference. The Gochujang is added after the sauce is simmered so you can start with 1 tablespoon, take a taste, then add more, if desired.
- I used the mini bell peppers in a variety of colors for my meatballs but one large bell pepper in yellow, orange, or red will also work.
- The bell pepper needs to be diced nice and small for this recipe. I used my Vidalia Chop Wizard to make short work of this job. It's one of my favorite kitchen tools and can be used with so many fruits and veggies. Whenever Scott hears the "whack, whack, whack" of the chopper, he knows something delicious is in the making. I use it for apples, pears, onions, peppers, potatoes, carrots, cucumbers, squash of all varieties, jicama, sweet potatoes, radishes, celery... so many things!
- These meatballs can be made in advance, cooled and refrigerated. To rewarm, brush the meatballs with a little of the sauce and warm in the oven for 10 minutes at 250˚F.
- I like to use a 3 tablespoon cookie scoop to portion out consistent size meatballs. These scoopers are also great for cookie dough and lots of other things.
- I spray my scooper with non-stick cooking spray to make scooping super easy.
- To serve these Korean Meatball Lettuce Wraps as an appetizer, scoop up smaller portions (about 2 tablespoons) and roll into balls. Bake as directed, shaving 1-2 minutes off of the total time. Serve on a platter with a drizzle of the sauce on small lettuce leaves
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and your hope will not be cut off. Proverbs 23:18
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Korean Meatball Lettuce Wraps
Ingredients
For the meatballs:
- 1 pound ground beef
- 6 scallions, finely chopped
- 1 cup finely diced bell pepper, red, orange or yellow (or a combination)
- 1 tablespoon finely grated fresh ginger
- 3 medium cloves garlic, finely minced
- ½ cup panko crumbs
- 1 large egg
- 1-2 tablespoons Gochujang, Korean chili paste
- 1 teaspoon kosher salt
- sesame seeds, thinly sliced green onions and cilantro for garnish
For the sauce:
- ½ cup honey
- ¼ cup low sodium soy sauce
- 1-2 tablespoons gochujang, Korean chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, I use dark but light will also work
- 1 teaspoon sesame oil
Instructions
For the meatballs:
- Line a sheet pan with parchment paper or foil. If you use foil, spray it lightly with baking spray or rub it with a bit of oil. If using parchment, use a large enough piece so that the sides extend slightly over the edges of the pan.
- Combine the ground beef, scallions, bell pepper, ginger, garlic, panko, egg, Gochujang and kosher salt in a large bowl. Using your hands, mix until combined but don’t overwork the meat mixture.
- Using an ice cream scoop or spoon, scoop into approximately 3 tablespoon size portions. With slightly wet hands, roll the scoops of meat into balls with the palm of your hand. Arrange them on the prepared baking sheet. Refrigerate the meatballs (covered with plastic wrap) for 30 minutes (or up to 8 hours). You can also freeze the meatballs at this point.
- Preheat the oven to 425˚F with a rack positioned near the top of the oven.
- Bake for 15 minutes. (If meatballs are frozen, give them an extra 5-6 minutes.)
- Remove meatballs from the oven. Using a fork, dip each meatball into the sauce to coat then return to the baking pan. Bake for another 4-5 minutes until meatballs are nicely glazed.
- Serve with the extra sauce along with Bib, Boston or Romaine lettuce leaves and optional garnishes of rice, shredded red cabbage, thinly sliced cucumber, pickled red onions, scallions, cashews, sesame seeds and/or herb leaves (cilantro, basil, mint).
For the sauce:
- While the meatballs are baking, make the sauce. Combine all sauce ingredients except for the Gochujang in a small saucepan and stir.
- Bring to a boil and cook for 4-5 minutes until the sauce begins to thicken. Add 1 tablespoon of the Gochujang. Taste and add more to the desired heat level. Set sauce aside.
Notes
Nutrition
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My husband is a foodie, as am I. We raised seven foodies. We've always been adventurous with our food experiences. We like to discuss the meal and talk about the components' successes and failures. Last night, I tried making your Korean Meatballs for the first time. They were served both over rice and as lettuce wraps- depending upon who's watching their carbs or desiring to eat lightly. I know my family and doubled the batch and tripled the sauce. While eating dinner... silence. Gulp! I think we're about to discuss the failure of the evening. (Sniff sniff) Silence for over 30 minutes. Oh NO! Finally, I broke the silence with, "How were the meatballs?" Suddenly, EVERYONE chimed in at once, "Fantastic!", "Awesome!", "Sooooo GOOD!" were the unanimous responses. (My son who was at work even called home asking me to PLEASE save him some to try.) The silence was them tasting, contemplating, and being excited by the depth of flavors...soy, ginger, honey, Gochujang, green onions, and bell pepper, among other delectable ingredients. Whew! I thought I'd dodged a bullet, but in fact I have created Korean meatball fanatics. Now, I will have to make them in advance and have a couple dozen frozen for an emergency meal. LoL! There were no leftovers, at all.
THANK YOU!
I will add that I made a 50/50 mixture of ground beef and spicy sausage because that's all I had on hand and used more Gochujang than the recipe called for. Also, we were hungry and I didn't have time to chill the meatballs before cooking, and they turned out just fine. For those who are concerned with the sugar content- here's my suggestion... Although it was sweet, honey was the predominant flavor. If you like that, just do honey. If you want a subtle sweetness, just do brown sugar. It was a bit strong for me, so it's only brown sugar with maybe a tablespoon or two of honey. Sometimes I'm sensitive to the strong soy flavor, if you are too, you could back off on the quantity, but remember, that's one of the main volumes of liquid, so you might want to double the recipe. Adding water will just dilute the flavors, so just go with it.
A word of advice...do not skip the bake, dip the meatballs, and continue baking, step. It really is a brilliant step. I appreciate that you list the ingredients in bold and grayscale suggested ingredients and instructions you'd shared in your recipe notes. All I have to do is take a screenshot of the recipe ingredients and can alter as needed while I'm at the store. That's a huge help to me.
Lastly, Chris- thank you for traveling worldwide to try new foods and simplifying them for us. I appreciate your Words of encouragement and music you share with us.
* Since I cannot edit my review, I'll add 5 stars here, UGH!!
** I didn't mean I had dodged a bullet about a good recipe. I meant if my family didn't like the meatballs I would most certainly feel the repercussions and be invited to try again. 😉
Thank you for the kind comment, Linda! So glad to hear you enjoyed these!
Your recipes are all excellent. I followed this almost exactly and it turned out fabulously. I served with rice, butter lettuce wraps, chopped peanuts, toasted sesame seeds, a selection of herbs (basil, milt and cilantro), thinly sliced cucumber, red pepper, scallion, and purple cabbage. My family loved it! It is a bit high maintenance to serve and plate for a large crowd. But we still all loved it!
Thanks for your review, KT! Glad you enjoyed this!
Really liked these , I have made many of your recipes and haven’t commented before but they are always delish!
Awesome! Thank you for taking the time to let us know, Sandi!
Looks great! What do you think of
using ground pork as the protein?
HI Michele, that would be delicious!
I am split on this recipe. The meatballs were delicious and easy to make. I don't like leaving a negative review if I change the recipe, but I am trying to understand how this could be healthy at 29 grams of sugar per serving. Am I missing something? I will make it again but I would use a different sauce. And I don't know why my message is in italic.
Hi Suzy, thanks for taking the time to leave a comment. We welcome everyone's opinion and realize there are lots of definitions of "healthy". We really like that the recipe involves fairly lean protein (with 16g of protein per serving) and not a ton of extra carbs in the form of noodles, rice, etc. You don't have to eat all of the sauce but, you're right, it is delicious.
I'm happy, despite your concerns, that you enjoyed this recipe - hope you find a delicious sauce that's better suited to our nutritional desires.
Hey Chris, made these with a plant based “hamburger” and served inside a Chinese scallion pancake. Wonderful! Didn’t have gochujang, so per your suggestion I subbed chili garlic paste. What really makes them? Omg, that sauce/glaze! Soooo delicious!! I only made 1/2 the recipe, but I should have gone whole hog. Will use it to marinate some tofu next time I bake some. Thanks for another really spectacular recipe!
Thanks for sharing your results, Rose!
These are wonderful! Love all your recipes. Thanks so much for all your work!
Thanks, Terri! So happy you enjoyed them!
I have everything in my pantry except gochujang . What can I substitute? Red or green curry paste? Sriracha? I would love to try these tonight. They sound like a good meal for a hot summer evening. Thank you!
Sorry, just read the information I need in the recipe notes. I hate it when people ask a question when the answer was right in the text. So sorry.... Thank you for anticipating your readers' questions!
I’ve been using you’re recipes for the past year and I absolutely adore them- so thank you for that!!
I made these substituting the mixed beef with minced chicken and my family loveeeeeeed it!
Definitely printed out the recipe for another dinner!
Thanks so much, Rekesh! I'm so happy you've enjoyed our recipes! 💕 Thanks for taking the time to leave a comment!
Ohhh Chris these were sensational my better half Andy made these with ground moose meat he hunted last November in Newfoundland it’s very lean. He followed the recipe and we enjoyed them this evening for dinner with lettuce from our “Live Lettuce” bowl jasmine rice and I made a lovely simple cole slaw. It made for a delicious easy to fix meal after a busy week. We thank you very much for the recipe next time we will try with Chicken.
I'm so happy you guys enjoyed these meatballs, Danielle. I know they were especially delicious with that meat! Thanks so much for sharing your results!
I made these last night after work, they are now my husbands favorite! The flavor was great, I used only 1 Tbsp. of the Gochujang and it was just right. Thank you!!
Awesome, thanks so much, Monica, for sharing your results. So happy you enjoyed them!
Love these and I'm a big gochujang fan 🙂 Such great flavour and perfect with the flavourful meatballs and lettuce!
Oh, boy, these look amazing, Chris!! Love the flavor profile and meatballs are always a hit around here!!!
Ok-so maybe some of these meatballs to go with the
Strawberry scones😷😊😷they look so delicious!
haha! Your wish is my command! 💕
Definitely!💕💕💕
Made me sad and wistful for the times I could just run to the store to get all these specialty items. And feel ok about eating fresh vegetables.
This won't last forever, Meg!