Description
These Korean BBQ Meatballs are a savory, sweet, and slightly spicy appetizer or main dish that’s easy to prepare and full of authentic flavors.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 cup water (or more, to adjust consistency)
- Sesame seeds
- Chopped green onions
Instructions
- In a large bowl, combine the ground beef and ground pork. Add the panko breadcrumbs, finely chopped yellow onion, and minced garlic. Pour in the lightly beaten egg, then add soy sauce, sesame oil, brown sugar, ground ginger, black pepper, and red pepper flakes if using. Gently mix everything together until just combined, being careful not to overmix to keep the meatballs tender.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a spoon or small ice cream scoop, portion out the meatball mixture and roll each into a smooth, round ball between your palms. Place the meatballs on the prepared sheet with space between each. Bake for 20-25 minutes until cooked through and lightly browned. The meatballs should reach an internal temperature of 160°F (71°C).
- While the meatballs bake, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, honey, minced garlic, grated ginger, and black pepper in a medium saucepan. Add water to adjust consistency. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed, then remove from heat.
- Transfer the cooked meatballs to a large bowl and pour the Korean BBQ sauce over them, tossing gently to coat evenly. For extra flavor and warmth, you can also simmer the meatballs in the sauce for 5-10 minutes over medium heat, stirring occasionally until heated through and the sauce thickens further.
- Serve the meatballs as an appetizer, over steamed rice, inside sliders, or atop noodles. Garnish generously with toasted sesame seeds and chopped green onions for a vibrant finish.
Notes
- These meatballs can be made ahead of time and reheated.
- Adjust the spice level by adding more or less gochujang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 meatball
- Calories: 85 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 30 mg