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 until thawed and softened. Drain well, let cool slightly, then squeeze out as much liquid as possible using your hands.

2️⃣ Prepare the tofu
Squeeze excess water from the tofu using your hands, cheesecloth, or a nut milk bag. If squeezing by hand, smaller portions are easier to press. Crumble the tofu.

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 until evenly combined, being careful not to overmix.

4️⃣ Form the meatballs
Roll the mixture into 1-inch meatballs. For easier cooking and better browning, you can place them on a parchment-lined baking sheet and freeze for 15–20 minutes before cooking.

5️⃣ Cook the meatballs
Heat a large nonstick skillet over medium heat and lightly coat with oil. Add the meatballs in a single layer and cook for about 10–12 minutes total, turning every 2 minutes, until browned and cooked through.

6️⃣ Add the sauce
Drizzle the Bachan’s sauce over the meatballs and turn gently to coat. Let the sauce caramelize slightly as it warms.

7️⃣ Serve
Serve over brown jasmine rice, brown rice, or quinoa. These pair especially well with my Korean Spicy Cucumber Salad (Oi Muchim) for a fresh, crunchy contrast.