1️⃣ Prepare the spinach
Place the frozen spinach in a microwave-safe bowl with 3 tablespoons of water. Cover and microwave for 2–3 minutes, or until thawed and softened. Drain well and let cool slightly. Once cool enough to handle, use your hands to squeeze out as much liquid as possible.

2️⃣ Prepare the tofu
Gently but firmly squeeze excess water from the tofu using your hands, cheesecloth, or a nut milk bag. If squeezing by hand, working in smaller portions can make the tofu easier to handle and press effectively. Crumble the tofu before adding it to the bowl.

3️⃣ Make the meatball mixture
In a large bowl, combine the ground beef, tofu, spinach, onion, carrots, green onions, garlic, soy sauce, sesame oil, salt, black pepper, and egg. Mix gently with your hands until everything is evenly combined. Avoid overmixing, which can make the meatballs dense instead of light and tender.

4️⃣ Form the meatballs
Scoop enough mixture to make 1-inch meatballs. Roll gently between your palms until smooth and round. For easier cooking, you can briefly freeze the shaped meatballs on a parchment-lined baking sheet for 15–20 minutes before frying. This helps them hold their shape and brown more evenly in the pan.

5️⃣ Cook the meatballs
Heat a large nonstick skillet over medium heat. Add a light drizzle of oil and tilt the pan to coat evenly. Add the meatballs in a single layer, leaving a little space between them. Cook for about 2 minutes per side, until browned and cooked through, about 10–12 minutes total.

6️⃣ Add the sauce
Drizzle 3 tablespoons of Bachan’s The Original Japanese Barbecue Sauce over the meatballs. Turn gently to coat evenly and allow the sauce to caramelize slightly while soaking into the meatballs.

7️⃣ Serve
Serve the meatballs over whole grains like brown jasmine rice, brown rice, or quinoa. My Korean Spicy Cucumber Salad (Oi Muchim) pairs perfectly with these flavorful meatballs for a fresh, crunchy contrast.