Air Fryer Korean Beef Meatballs

Tender beef meatballs cook quickly in the air fryer, then get coated in a savory-sweet gochujang, soy, garlic, and sesame glaze. Serve them with steamed rice and crisp cucumber for an easy weeknight dinner.

Prep: 20 min · Cook: 12 min · Yield: 4 · Method: Air Fryer

Ingredients

• 1 pound ground beef
• 0.5 cup panko breadcrumbs
• 1 large egg
• 3 cloves garlic
• 3 stalks green onion
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds
• 1.5 cups white rice
• 1 large english cucumber

Cooking instructions

1. Cook the rice according to the package directions. Thinly slice the cucumber and set it aside for serving. (about 20 min)
2. In a large bowl, combine the ground beef, panko, egg, 1 minced garlic clove, and 2 thinly sliced green onions. Mix gently just until combined, then shape into 16 meatballs about 1 1/2 inches wide. (about 8 min)
3. Preheat the air fryer to 400°F for 3 minutes. Arrange the meatballs in a single layer, leaving space between them. Air-fry, turning halfway through, until browned and the centers reach 160°F, 10 to 12 minutes. (about 12 min) — 400°F
4. While the meatballs cook, whisk together the gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, and the remaining 2 minced garlic cloves. (about 2 min)
5. Transfer the hot meatballs to a bowl and toss with the glaze. Serve over rice with cucumber, and sprinkle with sesame seeds and the remaining sliced green onion. (about 2 min)