Is there anything more satisfying than a plate of saucy meatballs? We didn’t think so either — and these Honey Ginger Korean-Style Beef Meatballs might just be the best version we’ve ever made. Tender, seasoned beef meatballs baked to golden perfection, then tossed in a sticky, glossy sauce that’s sweet, savory, and just a little spicy. Finished with a drizzle of AOOC Toasted Sesame Oil and Honey Ginger Balsamic and served over a big bowl of steamed rice. Dinner doesn’t get much better than this.
Why Meatballs?
Everything is better in meatball form — that’s just science. Rolling the seasoned beef into little balls means more surface area for that gorgeous sauce to cling to, and baking them on a sheet pan at 400°F gives you a lightly golden exterior without any extra fuss. No hovering over a skillet, no splattering oil. Just pop them in the oven, whisk together your sauce, and by the time the meatballs are done you’re ready to bring it all together.
The Sauce That Does It All
This sauce is the kind of thing you’ll want to put on everything. Soy sauce and oyster sauce build a deep, savory base. Honey and brown sugar bring the sweetness. Chili garlic sauce adds just enough heat to keep every bite interesting. And the cornstarch slurry thickens it into something perfectly glossy and sticky — the kind of sauce that coats every meatball beautifully and pools at the bottom of the rice bowl in the best possible way.
The AOOC Honey Ginger Balsamic steps in where mirin would traditionally go, bringing a sweet, tangy, ginger-forward warmth that makes the sauce feel layered and complex without any extra effort. And the AOOC Toasted Sesame Oil — stirred into the sauce and drizzled over the finished bowl — adds that deep, nutty richness that ties the whole dish together.
A Bowl Worth Building
Steamed white rice is our go-to base here, but these meatballs are equally delicious over brown rice, jasmine rice, or even noodles. Don’t skip the toppings — sliced green onions, a shower of sesame seeds, and that finishing drizzle of Toasted Sesame Oil and Honey Ginger Balsamic are what take this from a great weeknight dinner to something you’ll genuinely look forward to making again.
Make It Your Own
These meatballs are wonderfully versatile. Serve them as an appetizer with toothpicks and extra sauce on the side. Stuff them into lettuce wraps with shredded carrots and cucumber. Swap the ground beef for ground pork or turkey. However you serve them, the sauce is the star — and it works beautifully every single time.
Stock Your Pantry
Both the AOOC Toasted Sesame Oil and Honey Ginger Balsamic are available in-store and online. And if you haven’t tried our From the Earth Collection bundle featuring these two yet, this recipe is your sign. It’s one of those pairings that makes everything taste better — and these meatballs are proof.
EZPZ Honey Ginger Korean-Style Beef Meatballs
Everything you love about a Korean beef bowl, rolled into the most irresistible little meatballs. Seasoned ground beef baked to golden perfection, then tossed in a sweet, savory, sticky sauce made with AOOC Toasted Sesame Oil and Honey Ginger Balsamic. Serve over rice for a dinner that looks impressive and comes together in just 22 minutes.
Ingredients
Meatballs:
- 1 lb lean ground beef
- ½ cup onion, finely chopped
- 1½ tsp minced garlic
- ½ tbsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
Sauce:
- 2 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tbsp AOOC Honey Ginger Balsamic
- 2 tbsp honey
- ½ tbsp brown sugar
- ¼ tbsp minced garlic
- ½ tbsp chili garlic sauce
- ¾ tsp AOOC Toasted Sesame Oil
Slurry:
- ½ tbsp cornstarch
- ½ tbsp water
To serve:
- Steamed white or brown rice
- Sliced green onions
- Sesame seeds
- Extra drizzle of AOOC Toasted Sesame Oil and AOOC Honey Ginger Balsamic
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a large bowl, combine ground beef, onion, garlic, onion powder, salt, pepper, and chili flakes. Mix until well combined.
- Roll into meatballs about 1½ inches in diameter and place on the prepared baking sheet. You should get approximately 20 meatballs.
- Bake for 10–12 minutes or until cooked through and lightly golden.
- While the meatballs bake, whisk together all sauce ingredients — soy sauce, oyster sauce, AOOC Honey Ginger Balsamic, honey, brown sugar, garlic, chili garlic sauce, and AOOC Toasted Sesame Oil — in a small saucepan over medium heat.
- Stir cornstarch and water together to make your slurry, then whisk into the sauce. Cook for 1–2 minutes until the sauce thickens and turns glossy.
- Add the baked meatballs to the sauce and gently toss to coat.
- Serve over steamed rice and finish with sliced green onions, sesame seeds, and a drizzle of AOOC Toasted Sesame Oil and AOOC Honey Ginger Balsamic.
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