Description
These Korean BBQ Meatballs combine juicy, savory meatballs baked to perfection and coated in a sweet and spicy Korean BBQ glaze. Perfect as a main dish, appetizer, or party snack, they’re bursting with flavors from gochujang, garlic, ginger, and toasted sesame oil. Easily made ahead and versatile for serving over rice or in lettuce wraps.
Ingredients
Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Korean BBQ Glaze:
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 teaspoon toasted sesame seeds (optional)
- Chopped green onions for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form and Bake Meatballs: Shape the mixture into 1-inch meatballs, placing them evenly spaced on the prepared baking sheet. Bake for 15 to 18 minutes until they are browned and cooked through.
- Prepare the Korean BBQ Glaze: While the meatballs bake, whisk together soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan over medium heat. Bring to a simmer.
- Thicken the Glaze: Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens to a glossy consistency.
- Coat Meatballs with Glaze: Remove cooked meatballs from the oven and toss them gently with the warm glaze until fully coated.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the glazed meatballs. Serve warm over steamed rice, in lettuce wraps, or as an appetizing party snack.
Notes
- Serve these meatballs over steamed rice, in crispy lettuce wraps, or as a flavorful party appetizer.
- You can make the meatballs ahead of time and freeze them before glazing for convenience.
- Adjust the amount of gochujang in the glaze to increase or reduce the level of spiciness according to your preference.
- Use a mix of ground beef and pork for extra juiciness and flavor if desired.
- To make this recipe gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.
