Description
Korean Barbecue-Style Meatballs are a delicious fusion of sweet, savory, and spicy flavors, combining traditional Korean ingredients into bite-sized, oven-baked meatballs that are perfect as appetizers or served over rice for a main course.
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ¼ cup brown sugar
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste (such as gochujang)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons cornstarch dissolved in 2 tablespoons of water
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine all the meatball ingredients and mix until just combined.
- Shape the mixture into small 1-inch balls.
- Place on a parchment-lined or greased baking sheet.
- Bake for 15–20 minutes until browned and cooked through.
- Meanwhile, in a saucepan, combine brown sugar, soy sauce, rice vinegar, gochujang, sesame oil, garlic, and ginger. Bring to a simmer.
- Add cornstarch slurry to the sauce, stirring until thickened, about 2–3 minutes.
- Once meatballs are cooked, toss in the sauce or drizzle sauce over when serving.
- Garnish with sesame seeds and green onions. Serve hot, optionally over rice.
Notes
- Do not overmix the meat to ensure tender meatballs.
- Adjust gochujang to control spiciness.
- For a gluten-free version, use gluten-free breadcrumbs and tamari.
- Meatballs can be made ahead and refrigerated uncooked for up to 24 hours.
- Freeze without sauce for up to 2 months.
Nutrition
- Serving Size: 5 meatballs
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
