Ssamjang Pork Meatballs
Published October 21, 2024
Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground pork
⅓ cup ssamjang, store bought or homemade
¼ cup/20 grams panko bread crumbs
3 scallions, minced, plus more for serving
3 tablespoons minced ginger (from one 2-inch piece, no need to peel)
1 tablespoon minced garlic (from 2 to 3 large cloves)
Kosher salt
Lettuce, for serving
Cooked rice, for serving
Nutritional analysis per serving (4 servings)
27 grams carbs; 82 milligrams cholesterol; 442 calories; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 2 grams fiber; 931 milligrams sodium; 25 grams protein; 2 grams sugar
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 1 ½ 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.
I made these for dinner and though the ingredients are simple the flavor is DIVINE! I'll be adding this to our regular rotation.
Tasty but would omit the 1/2 tsp salt, as the ssamjang was plenty salty enough. Used turkey instead of pork.
Loved it. We didn’t have enough ssamjang (or enough time to make it from scratch) but supplemented with gochujang. I also finished the meatballs in the pan for a little crust. They were great, and were already planning them into next week’s rotation.