Korean BBQ Meatballs

🕒 Prep: 15 min
🔥 Cook: 17 min
🍽 Serves: 4
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These Korean BBQ Meatballs are a delightful twist on classic meatballs, packing a punch with bold, savory flavors and a hint of sweetness. Perfect for gatherings or a cozy night in, they're sure to win over any crowd with their irresistible taste and ease of preparation.

Ingredients for Korean BBQ Meatballs

Ground beef is the star of the show, providing the hearty base. The fat content helps keep the meatballs juicy. Panko breadcrumbs act as a binder, soaking up moisture from the milk to create a tender texture. Adding minced garlic and green onions infuses the meatballs with aromatic depth. A splash of soy sauce and sesame oil delivers that signature umami flavor, while an egg holds everything together. The Korean BBQ sauce, combined with ground black pepper and ground ginger, adds a sweet-spicy glaze that elevates the meatballs to the next level. Finally, a touch of vegetable oil helps achieve that perfect brown crust.

Tips & Tricks

  • Use a small ice cream scoop to portion the meatballs for uniform size and even cooking.
  • If you’re preparing these ahead of time, freeze the formed meatballs before browning. You can cook them straight from frozen; just add a few extra minutes to the baking time.
  • Adjust the sauce glaze to your liking. If you prefer it spicier, add a dash of gochujang or a pinch of chili flakes.

Serving Suggestions

These meatballs are versatile! Serve them over steamed jasmine rice or alongside a crunchy Asian slaw for a complete meal. They also make a fantastic party appetizer — set them on a platter with extra dipping sauce and watch them disappear.

Frequently Asked Questions

Can I use ground turkey or chicken instead?
Absolutely! Both turkey and chicken are great lean alternatives. Just watch the cooking time, as they can dry out faster than beef.
What can I substitute for panko breadcrumbs?
Regular breadcrumbs or crushed crackers can work in a pinch, though the texture might be slightly different.
Is there a non-dairy substitute for milk?
Yes, you can use unsweetened almond milk or another plant-based milk as a substitute.

Korean BBQ Meatballs Recipe Walkthrough

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will prevent the meatballs from sticking and make cleanup a breeze. In a large mixing bowl, combine the ground beef, panko breadcrumbs, milk, minced garlic, chopped green onions, soy sauce, sesame oil, and egg. Use your hands to gently mix everything until just combined — you don’t want to overwork the mixture or the meatballs could become tough.

With the mixture ready, roll it into 1-inch meatballs and place them on the prepared baking sheet. Aim for uniform size so they cook evenly. In a small bowl, stir together the Korean BBQ sauce, ground black pepper, and ground ginger. Brush this flavorful glaze over each meatball, ensuring an even coat.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches, giving them space to brown nicely. Cook them for about 5 minutes, turning occasionally to brown all sides. When they’re beautifully golden, transfer the meatballs to the oven and bake for 10-12 minutes until they're cooked through.

Once out of the oven, let them rest for a couple of minutes. Serve them warm, sticking a toothpick in each for easy grabbing. Enjoy!

Why You'll Love This Recipe

  • Quick to prepare and cook, making it perfect for busy weeknights.
  • The combination of savory beef and sweet Korean BBQ sauce is a flavor explosion.
  • Versatile enough to serve as an appetizer or a main dish.
  • Easy to make ahead and store, letting you focus on enjoying the meal.

Ingredients

1 lb ground beef
1/2 cup panko breadcrumbs
1/4 cup milk
2 cloves garlic, minced
2 green onions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 egg
1/4 cup Korean BBQ sauce
1/4 tsp ground black pepper
1/4 tsp ground ginger
1 tbsp vegetable oil
Toothpicks for serving

Step-by-step Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, panko breadcrumbs, milk, minced garlic, green onions, soy sauce, sesame oil, and egg. Mix until just combined.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. In a small bowl, mix Korean BBQ sauce with ground black pepper and ground ginger.
5. Brush each meatball with the sauce mixture.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Add meatballs in batches and cook until they are browned on all sides, about 5 minutes.
8. Transfer browned meatballs to the oven and bake for 10-12 minutes, or until cooked through.
9. Serve warm with toothpicks.

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