Best Sweet & Spicy Recipe
Introduction
These Korean barbecue meatballs are a delicious blend of sweet and spicy flavors. They are perfect for any meal, whether it’s a weeknight dinner or a weekend gathering. Everyone will love them!
Why Make This Recipe
Making these meatballs is not just easy; it’s also fun! You can whip them up quickly and enjoy a taste of Korea right in your kitchen. They are great for family meals or parties, and you can even prepare extra for lunch the next day!
How to Make Korean Barbecue Meatballs
Ingredients:
Meatball Ingredients
- 1 lb. ground beef (or substitute with chicken)
- ½ cup panko breadcrumbs (adds a light, crispy texture)
- 1 egg (binds the mixture together)
- 2 cloves garlic, minced (adds depth of flavor)
- 1 teaspoon ginger, grated (for a fresh, spicy kick)
- 2 tablespoons soy sauce (umami-rich base)
- 1 tablespoon sesame oil (adds a nutty aroma)
- 1 teaspoon gochugaru (Korean chili flakes for mild heat)
- ½ teaspoon black pepper (enhances the flavors)
- 1 tablespoon honey (balances the spice)
- 2 tablespoons green onions, chopped (adds a fresh finish)
For the Creamy Gochujang Sauce
- ½ cup mayonnaise (creamy and rich)
- 1 tablespoon gochujang (Korean red chili paste for heat)
- 1 teaspoon honey (adds a touch of sweetness)
- ½ teaspoon rice vinegar (balances acidity)
- 1 tablespoon water (to thin if needed)
Directions:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, gochugaru, black pepper, honey, and green onions.
- Mix until fully combined, but don’t overwork the meat, or the meatballs will be tough.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown and cooked through (internal temp: 160°F).
- In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and water (if needed for a thinner consistency).
- Drizzle the warm meatballs with the creamy gochujang sauce.
- Garnish with extra green onions and sesame seeds for a beautiful finish.
How to Serve Korean BBQ Meatballs
Serve these meatballs hot, drizzled with the creamy sauce. They pair wonderfully with rice, noodles, or even as a tasty appetizer for parties. Don’t forget to sprinkle on some extra green onions for that fresh touch!
How to Store Korean Barbecue Meatballs
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 3 days. To reheat, just pop them in the oven or microwave until warmed through.
Tips to Make Korean BBQ Meatballs
- Make sure not to overmix the meat to keep the meatballs tender.
- You can adjust the heat by adding more or less gochugaru according to your taste.
- For an even crispier texture, broil the meatballs in the last few minutes of baking.
Variation
Feel free to substitute ground beef with ground turkey or chicken for a lighter version. You can also add grated vegetables like carrots or zucchini for extra nutrition.
FAQs
1. Can I freeze these meatballs?
Yes! You can freeze uncooked meatballs or cooked ones. Just make sure they’re in a sealed container.
2. What can I serve with these meatballs?
They go well with steamed rice, noodles, or a fresh salad.
3. Are these meatballs spicy?
They have a sweet and spicy flavor but can be adjusted based on how much gochugaru you use. You can always make them milder for kids!
Enjoy your cooking adventure with these tasty Korean barbecue meatballs!