Korean BBQ Meatballs are a delightful fusion of flavors that bring the vibrant essence of Korean cuisine right to your dinner table. As I first tasted these savory morsels at a local Korean restaurant, I was instantly captivated by their sweet and spicy glaze, perfectly complemented by the tender, juicy texture of the meatballs. This dish not only showcases the rich culinary traditions of Korea but also highlights the communal spirit of sharing food with loved ones.
People adore Korean BBQ Meatballs for their incredible taste and convenience; they are easy to prepare and make for a fantastic appetizer or main course. The combination of ground meat, aromatic spices, and a sticky BBQ sauce creates a mouthwatering experience that leaves everyone wanting more. Whether you’re hosting a gathering or simply enjoying a cozy night in, Korean BBQ Meatballs are sure to impress and satisfy your cravings. Join me as we dive into this delicious recipe that celebrates the heart of Korean flavors!
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, lightly beaten
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro or parsley for garnish (optional)
Preparing the Meatball Mixture
- 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 a wonderful flavor.
- Next, pour in the soy sauce, sesame oil, brown sugar, and gochujang. These ingredients are key to achieving that authentic Korean BBQ flavor. The gochujang will add a nice kick, so adjust the amount based on your spice preference.
- Crack the egg into the mixture. The egg acts as a binder, helping the meatballs hold their shape during 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, mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
Shaping the Meatballs
- Once the mixture is well combined, it’s time to shape the meatballs. I like to use a cookie scoop or my hands to form uniform balls, about 1 to 1.5 inches in diameter.
- Place the shaped meatballs on a baking sheet lined with parchment paper. This will prevent them from sticking and make cleanup easier.
- Continue shaping the rest of the mixture until all the meatballs are formed. You should have around 20-24 meatballs, depending on the size you choose.
Cooking the Meatballs
- Preheat your oven to 400°F (200°C). This high temperature will help the meatballs develop a nice crust while keeping them juicy inside.
- Once the oven is preheated, place the baking sheet with the meatballs in the oven. Bake for about 20-25 minutes, or until the meatballs are cooked through and have a nice golden-brown color. You can check for doneness by using a meat thermometer; the internal temperature should reach 160°F (70°C).
- While the meatballs are baking, you can prepare a simple glaze if you’d like. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar. Heat over medium heat until it starts to simmer, then reduce the heat and let it thicken slightly. This glaze can be brushed on the meatballs during the last few minutes of baking for extra flavor.
Assembling and Serving
- Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes. This will make them easier to handle.
- If you made the glaze, brush it over the meatballs for a shiny finish and extra flavor. You can also toss the meatballs in the glaze in a large bowl if you prefer.
- Transfer the meatballs to a serving platter. I like to sprinkle them with sesame seeds and chopped fresh cilantro or parsley for a pop of color and freshness.
- Serve the meatballs warm, either as an appetizer or as part of a main dish. They pair wonderfully with steamed rice, pickled vegetables, or a fresh salad.
- For a fun twist, you can also serve them in lettuce wraps with some kimchi and a drizzle of extra gochujang for those who enjoy a bit more
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 encourage you to make this recipe your own! I can’t wait for you to try these Korean BBQ meatballs! Once you do, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the love for this fantastic dish together! Happy cooking! Print
Korean BBQ Meatballs: A Delicious Twist on a Classic Recipe
- Total Time: 45 minutes
- Yield: 20–24 meatballs 1x
Description
These Korean-inspired meatballs are flavorful and slightly spicy, making them a great appetizer or main dish. Juicy and tender, they are easy to make and can be enjoyed with various sides or in lettuce wraps for a fun twist.
Ingredients
Scale- 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, lightly beaten
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro or parsley for garnish (optional)
Instructions
- 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 everything together until well combined, being careful not to overmix.
- Shape the mixture into uniform balls, about 1 to 1.5 inches in diameter.
- Place the shaped meatballs on a baking sheet lined with parchment paper.
- Continue shaping until all the mixture is formed into meatballs (about 20-24).
- Preheat your oven to 400°F (200°C).
- Bake the meatballs for about 20-25 minutes, or until cooked through and golden brown (internal temperature should reach 160°F/70°C).
- Optional: Prepare a glaze by combining 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar in a saucepan. Heat until simmering, then reduce heat to thicken. Brush on meatballs during the last few minutes of baking.
- Remove the meatballs from the oven and let them cool for a few minutes.
- Brush the glaze over the meatballs or toss them in a bowl with the glaze.
- Transfer to a serving platter and sprinkle with sesame seeds and chopped fresh cilantro or parsley.
- Serve warm, either as an appetizer or main dish, with steamed rice, pickled vegetables, or in lettuce wraps with kimchi and extra gochujang.
Notes
- Adjust the amount of gochujang based on your spice preference.
- These meatballs can be made ahead of time and stored in the refrigerator or freezer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Leave a Comment