Description
Juicy meatballs infused with bold Korean BBQ flavors, then glazed with a sweet and savory sauce. Perfectly paired with rice or veggies, these meatballs bring the best of Korean cuisine to your table.
Ingredients
For the Korean BBQ Meatballs:
- 1 lb ground beef (or ground chicken or pork, depending on preference)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 large egg
- ½ cup panko breadcrumbs
- 2 green onions, finely chopped (plus extra for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
For the Glaze and Dipping Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon gochujang (Korean chili paste) or sriracha (for a milder spice)
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
In a large mixing bowl, combine the ground beef (or your choice of ground meat), soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, egg, panko breadcrumbs, and chopped green onions.
Use your hands or a spoon to mix everything together until it’s well combined, being careful not to overmix, as this can lead to tough meatballs. The mixture should be moist but not too sticky—if it’s too wet, add a little more panko breadcrumbs until you reach the right consistency.
Using your hands or a cookie scoop, shape the meat mixture into 1-inch meatballs. You should get approximately 24 meatballs, depending on the size you make them.
Place the meatballs on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking and help them cook evenly. Make sure there’s a bit of space between each meatball to allow for proper air circulation during baking.
Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are fully cooked through and browned on the outside. You can check their internal temperature with a meat thermometer—it should reach 165°F (74°C) for chicken or pork, or 160°F (71°C) for beef.
While the meatballs bake, you can prepare the glaze and dipping sauce.
While the meatballs are baking, prepare the glaze and dipping sauce. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (or sriracha), minced garlic, and grated ginger. Whisk the ingredients together and bring the mixture to a simmer over medium heat.
Let the sauce simmer for 5-7 minutes, or until it thickens slightly and becomes syrupy. Stir occasionally to prevent the sauce from burning. Once it’s ready, remove the sauce from the heat and set it aside to cool.
Once the meatballs are cooked, remove them from the oven. Transfer the meatballs to a large mixing bowl and pour the glaze over them. Gently toss the meatballs in the glaze, making sure they are evenly coated.
If you prefer a more caramelized glaze, you can return the meatballs to the oven for an additional 5-10 minutes, basting them with more glaze halfway through.
Transfer the glazed meatballs to a serving platter. Garnish with chopped green onions and toasted sesame seeds, if desired. Serve immediately with extra dipping sauce on the side for an added burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 60-70 kcal
- Fat: 3-5g
- Carbohydrates: 6-8g
- Protein: 5-7g