Description
Irresistible Korean Barbecue Meatballs that are sweet, spicy, and packed with flavor, perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef (80/20 lean-to-fat ratio)
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 garlic cloves, minced
- 2 tablespoons green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup gochujang
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- Toasted sesame seeds (for garnish)
- Sliced green onions (for garnish)
- Optional: crushed peanuts, cilantro leaves
Instructions
- Prepare your workspace: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the meatball ingredients in a large bowl until just combined.
- Form 1½-inch balls with slightly damp hands and place them evenly spaced on the baking sheet.
- Bake for 15-18 minutes until internal temperature reaches 160°F (71°C).
- Prepare the Korean barbecue sauce by combining all sauce ingredients in a small saucepan and simmering for 5-7 minutes.
- Glaze the baked meatballs with three-quarters of the sauce until well coated.
- Garnish and serve the meatballs on a serving dish with toasted sesame seeds and sliced green onions.
Notes
For a healthier option, substitute ground beef with ground turkey or chicken, and replace breadcrumbs with cauliflower rice for low-carb.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs per serving
- Calories: 285
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 70mg
Keywords: Korean barbecue, meatballs, appetizers, easy recipes, savory snacks