Korean BBQ Meatballs are a delightful fusion of flavors that bring the vibrant essence of Korean cuisine right to your dinner table. As a fan of both Korean food and comfort dishes, I find these meatballs to be the perfect combination of savory, sweet, and spicy. The history of Korean BBQ is rich, rooted in communal dining and the celebration of togetherness, making these meatballs not just a meal, but an experience to share with loved ones.
People adore Korean BBQ Meatballs for their incredible taste and satisfying texture. The juicy meatballs, infused with traditional Korean spices and served with a tangy sauce, create a mouthwatering dish that is both convenient and comforting. Whether you’re hosting a gathering or simply looking for a quick weeknight dinner, these meatballs are sure to impress. Join me as we explore this delicious recipe that captures the heart of Korean BBQ in every bite!
Ingredients:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 egg, beaten
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro or parsley for garnish (optional)
Preparing the Meatball Mixture
Let’s get started on these delicious Korean BBQ meatballs! First, we need to prepare the meatball mixture. Follow these steps:
- In a large mixing bowl, combine the ground beef (or your chosen meat mix) with the breadcrumbs. The breadcrumbs will help bind the meatballs and keep them moist.
- Add the finely chopped green onions, minced garlic, and grated ginger to the bowl. These ingredients will infuse the meatballs with that signature Korean flavor.
- Next, pour in the soy sauce, sesame oil, brown sugar, and gochujang. These ingredients are key to achieving that sweet and spicy flavor profile that Korean BBQ is known for.
- Crack the egg into the mixture. The egg acts as a binder, helping the meatballs hold their shape while cooking.
- Season the mixture with salt and pepper to taste. Remember, the soy sauce is already salty, so be cautious with the salt.
- Using your hands (I find this is the best way!), mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
Shaping the Meatballs
Now that we have our mixture ready, it’s time to shape the meatballs:
- Preheat your oven to 400°F (200°C). This will ensure that the meatballs cook evenly and get a nice golden color.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Using your hands, scoop out about 1.5 tablespoons of the meat mixture and roll it into a ball. Place the meatball on the prepared baking sheet. Repeat this process until all the mixture is shaped into meatballs. You should get about 20-24 meatballs, depending on the size.
- Make sure to leave some space between each meatball on the baking sheet to allow for even cooking.
Cooking the Meatballs
Now that our meatballs are shaped, let’s cook them to perfection:
- Once the oven is preheated, place the baking sheet in the oven and bake the meatballs for about 20-25 minutes. You want them to be cooked through and slightly browned on the outside.
- To check for doneness, you can use a meat thermometer. The internal temperature should reach 160°F (70°C) for beef and pork.
- If you want an extra layer of flavor, you can broil the meatballs for an additional 2-3 minutes at the end of the baking time. Just keep a close eye on them to prevent burning!
Preparing the Sauce
While the meatballs are baking, let’s whip up a quick sauce to drizzle over them:
- In a small saucepan, combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of gochujang, and 1 tablespoon of sesame oil.
- Heat the saucepan over medium heat, stirring until the sugar dissolves and the sauce is well combined. This should take about 2-3 minutes.
- If you like a bit of heat, feel free to add more gochujang to taste!
- Once the sauce is ready, remove it from the heat and set it aside. You can also add a splash of rice vinegar for a tangy kick if you prefer.
- Total Time: 40 minutes
- Yield: 20–24 meatballs 1x
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 egg, beaten
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro or parsley for garnish (optional)
- In a large mixing bowl, combine the ground beef (or your chosen meat mix) with the breadcrumbs.
- Add the finely chopped green onions, minced garlic, and grated ginger to the bowl.
- Pour in the soy sauce, sesame oil, brown sugar, and gochujang.
- Crack the egg into the mixture and season with salt and pepper to taste.
- Using your hands, mix all the ingredients together until well combined, being careful not to overmix.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Scoop out about 1.5 tablespoons of the meat mixture and roll it into a ball. Place it on the prepared baking sheet. Repeat until all the mixture is shaped into meatballs (about 20-24).
- Leave some space between each meatball on the baking sheet.
- Place the baking sheet in the preheated oven and bake the meatballs for about 20-25 minutes until cooked through and slightly browned.
- Check for doneness with a meat thermometer; the internal temperature should reach 160°F (70°C).
- For extra flavor, broil the meatballs for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
- In a small saucepan, combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of gochujang, and 1 tablespoon of sesame oil.
- Heat over medium heat, stirring until the sugar dissolves and the sauce is well combined (about 2-3 minutes).
- Adjust the heat level by adding more gochujang if desired. Optionally, add a splash of rice vinegar for tanginess.
- Serve the meatballs drizzled with the sauce and garnished with sesame seeds and fresh herbs.
- These meatballs can be served as an appetizer, in a sandwich, or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Conclusion:
In summary, these Korean BBQ meatballs are an absolute must-try for anyone looking to elevate their dinner game with a burst of flavor and a touch of fun. The combination of savory, sweet, and spicy elements creates a delightful experience that will have your taste buds dancing. Plus, they are incredibly versatile! You can serve them as an appetizer at your next gathering, toss them into a stir-fry for a quick weeknight meal, or even enjoy them over rice for a satisfying dinner. Feel free to get creative with variations—try adding some chopped green onions or sesame seeds for an extra crunch, or switch up the protein by using ground turkey or chicken. The possibilities are endless, and I’d love to hear how you make this recipe your own! I encourage you to give these Korean BBQ meatballs a try and share your experience with friends and family. Whether you’re hosting a party or just looking for a delicious meal, these meatballs are sure to impress. Don’t forget to snap a photo and tag me when you do! Happy cooking! Print
Korean BBQ Meatballs: A Delicious Recipe for Flavorful Appetizers
Description
These Korean BBQ meatballs are a flavorful blend of ground beef, garlic, ginger, and green onions, baked to perfection and topped with a sweet and spicy sauce. Perfect as an appetizer or main dish, they offer a delicious fusion of tastes that will delight your palate.
Ingredients
Scale
Leave a Comment