Description
Sizzling Korean BBQ Meatballs bring Seoul’s street food magic to your kitchen, blending bold gochujang heat with savory ground beef. Glazed with a tangy-sweet sauce and garnished with green onions, these morsels will transport diners straight to Korean culinary bliss.
Ingredients
Scale
Meat Proteins:
- 1 pound (454 grams) ground beef or turkey
Binding and Vegetable Components:
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg
Seasonings and Spices:
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Korean BBQ Glaze:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
Garnish:
- 1 tablespoon sesame seeds
- Extra chopped green onions (optional)
Instructions
- Warm the oven to 400F (200C) and cover a baking sheet with parchment paper for optimal meatball preparation.
- Create the meatball mixture by thoroughly blending ground beef, breadcrumbs, green onions, garlic, egg, ginger, salt, and pepper in a large mixing bowl until ingredients are evenly distributed.
- Form small, uniform meatballs approximately one inch in diameter, arranging them carefully and evenly across the prepared baking sheet.
- Roast the meatballs in the preheated oven for 20-25 minutes, ensuring they become golden brown and fully cooked through.
- Simultaneously prepare the glaze by combining soy sauce, brown sugar, and sesame oil in a small saucepan over medium heat, stirring consistently until the sugar dissolves and the sauce develops a slightly thickened consistency (roughly 3-5 minutes).
- Remove meatballs from the oven and immediately transfer them into the prepared glaze, gently tossing to ensure complete and even coating.
- Enhance the presentation by sprinkling toasted sesame seeds and additional chopped green onions over the glazed meatballs.
- Serve hot as a delectable appetizer or atop steamed rice for a satisfying main course.
Notes
- Swap ground beef with ground turkey or chicken for a leaner protein option that still packs delicious flavor.
- Use gluten-free breadcrumbs or crushed rice crackers to make the recipe completely gluten-free without compromising texture.
- Add a pinch of gochugaru (Korean red pepper flakes) to the meatball mixture for an extra spicy kick that amplifies the Korean BBQ profile.
- Prep meatballs ahead of time and freeze uncooked for quick weeknight meals – they’ll maintain perfect moisture and taste when baked directly from frozen state.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 252 kcal
- Sugar: 7 g
- Sodium: 635 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 75 mg