Discover the ultimate fusion of comfort food and Korean-inspired flavors with these irresistible Korean BBQ Meatballs. Packed with bold taste and incredibly easy to prepare, these meatballs are about to become your new favorite dish for any occasion.
Ingredients
US Measurements
- 1 lb (450g) ground beef
- 1/2 cup (60g) panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon ginger, grated
- 1/4 cup (60ml) soy sauce
- 2 tablespoons sesame oil
Korean BBQ Glaze
- 1/4 cup (60ml) gochujang (Korean chili paste)
- 1/4 cup (60ml) honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Metric Measurements
- 450g ground beef
- 60g panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 15g ginger, grated
- 60ml soy sauce
- 30ml sesame oil
Glaze
- 60ml gochujang
- 60ml honey
- 30ml rice vinegar
- 30ml soy sauce
- 15ml sesame oil
Step-by-Step Instructions
- Prepare Meatball Mixture:
- In a large bowl, combine ground beef, panko breadcrumbs, egg
- Add minced garlic, chopped green onions, grated ginger
- Mix thoroughly but gently
- Avoid overmixing to keep meatballs tender
- Form Meatballs:
- Preheat oven to 400°F (200°C)
- Line baking sheet with parchment paper
- Roll mixture into 1.5-inch meatballs
- Place on prepared baking sheet
- Space evenly to ensure even cooking
- Bake Meatballs:
- Bake for 15-18 minutes
- Internal temperature should reach 160°F (71°C)
- Turn meatballs halfway through cooking
- Prepare Korean BBQ Glaze:
- Whisk gochujang, honey, rice vinegar
- Add soy sauce and sesame oil
- Mix until smooth and well combined
- Finish Meatballs:
- Remove meatballs from oven
- Brush generously with Korean BBQ glaze
- Return to oven for 2-3 minutes
- Glaze should caramelize slightly
Nutritional Information
Per Serving (4-5 meatballs)
- Calories: 350
- Protein: 22g
- Carbohydrates: 15g
- Fat: 22g
- Fiber: 1g
- Sodium: 600mg
Preparation Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Servings: 4
Cooking Tips and Tricks
- Use lean ground beef for less grease
- Wet hands slightly when forming meatballs
- Don’t compress meatballs too tightly
- Use a meat thermometer for perfect doneness
- Let meatballs rest for 5 minutes after cooking
Variations and Substitutions
- Protein Alternatives:
- Ground turkey for leaner option
- Plant-based ground meat
- Mix beef with ground pork
- Dietary Modifications:
- Gluten-free: Use gluten-free breadcrumbs
- Low-carb: Replace breadcrumbs with almond flour
- Reduce honey for lower sugar content
- Serving Suggestions:
- Serve over rice
- Pair with cauliflower rice
- Use as appetizer with toothpicks
Frequently Asked Questions
Q1: Can I make these ahead of time? A: Yes, prepare and refrigerate uncooked meatballs up to 24 hours in advance.
Q2: How spicy are these meatballs? A: Moderate heat. Adjust gochujang for more or less spice.
Q3: Can I freeze these meatballs? A: Freeze cooked, cooled meatballs for up to 3 months.
Q4: What if I can’t find gochujang? A: Substitute with sriracha and a touch of miso paste.
Q5: Best sides to serve? A: Steamed rice, pickled vegetables, or Asian slaw.
Storage and Make-Ahead Tips
- Refrigerate in airtight container
- Consume within 3-4 days
- Reheat in oven or air fryer
- Separate glaze and meatballs when storing
- Best enjoyed fresh and hot
Enjoy these Korean BBQ Meatballs – a perfect blend of comfort and exotic flavors!