Ssamjang Pork Meatballs
Published Oct. 22, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground pork
- ⅓cup ssamjang, store bought or homemade
- ¼cup/20 grams panko bread crumbs
- 3scallions, minced, plus more for serving
- 3tablespoons minced ginger (from one 2-inch piece, no need to peel)
- 1tablespoon minced garlic (from 2 to 3 large cloves)
- Kosher salt
- Lettuce, for serving
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
439 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 25 grams protein; 930 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. In a large bowl, combine the pork, ssamjang, panko, scallions, ginger, garlic and ½ teaspoon salt and use your hands to gently mix.
- Step 2
Shape the meat into 16 balls (about 1½ inches in diameter) and arrange on a parchment or foil-lined, rimmed baking sheet.
- Step 3
Bake until golden and cooked through, about 15 minutes. Serve warm, sprinkled with scallions, in lettuce cups with rice if desired.
Private Notes
Comments
I tried this for dinner tonight and it was fantastic. I made a sauce with fish sauce, sugar, lime juice, and gojuchang to go with it. I used a few tsp of that sauce to glaze the meatballs after baking them and also saved some to drizzle on the lettuce cups. I’ll definitely make this again
How this recipe doesn't have more reviews is crazy! These are DELICIOUS. We used gochujang instead of ssamjang and they were so so tasty.
Following up on my earlier review to say we have made these three times since we first tried the recipe a month ago. We have also separately tried making the meatballs with ground chicken for when we had friends over who do not eat pork and they turned out really, really well. Overall an excellent, easy weeknight recipe for folks seeking a flavorful and healthy meal.
As a Korean American, it never dawned on me to make a Korean style meatball… and these were delicious! Doubled the recipe and added an egg to the mixture to help hold things together. Home made Ssamjang with loads of garlic and double the amount of green onions. With enough to serve at the table with ssam (for me, red leaf lettuce is the most tender). Can’t wait to use the leftovers in a Korean bahn mi with pickled cukes and slivered carrots cilantro and Kimchi. Next time, I will triple the batch and freeze the leftovers!
this was delicious. served as recommended with rice, lettuce cups and kimchi. next time would forgo the extra salt. something didn't work correctly with my meatballs- very loose and fell apart, maybe an egg for binder? but they were tasty anyway and will make again to see what the heck i did wrong!
Delicious! Definitely needed a sauce for drizzling, so I used Sam Sifton's adaptation ssam sauce, which is listed on the NYT Cooking recipe for Momofuku's Bo Ssam. It's an easy combo of ssaamjang, gochugang, sherry vinegar, and oil (though I reduce the oil by half).
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