40 Days of Clean Eating: Korean Meatballs

Kari Lund


Recipes, Nutrition


Day 11 of 40

40 Days of Clean Eating: Korean Meatballs - Healthy Eating, nutrition, protein, recipes, meal planning, 40 Days of Clean Eating

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]


Prep time: 15 min

Cook time: 20 min

Yield: about 20 meatballs




  • 1 pound ground beef
  • 1 egg
  • 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
  • 1 clove garlic, minced
  • 1 tablespoon rice flour (optional)
  • Greens of four scallions, chopped (save white part for sauce)


Sauce Ingredients:

  • ½ cup tamari soy sauce or coconut aminos (low sodium is preferred)
  • ¼ cup rice vinegar
  • 4 scallions, white part only, chopped
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang pepper paste (or use Sriracha)
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger (from about a 2" piece)
  • ¾ cup water
  • 1 tablespoon starch of any kind (potato starch, corn starch, tapioca starch)



  1. Preheat oven to 350 degrees.
  2. In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens, and gochujang.
  3. Mix together using your hands until all is thoroughly combined.
  4. Shape into 1-1.5" balls and place on an ungreased baking sheet.
  5. Bake for 20 minutes and remove from oven. Top with sauce and serve immediately or place in a crockpot along with the sauce to keep warm while serving.




  1. While meatballs are baking, combine all sauce ingredients in a small saucepot.
  2. Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.
  3. Pour over meatballs and serve hot.



You can also make up the meatballs in advance and freeze them. Reheat before serving and then top with fresh made sauce.


Clean eating at its best:

40 Days of Clean Eating: Tuscan Kale and Potato Soup





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