Korean BBQ Meatballs
These Korean BBQ meatballs are a delicious and easy way to bring the flavors of Korean barbecue into your home. These juicy and flavorful meatballs are the perfect appetizer or main course for any occasion.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet
- Measuring cups and spoons
- Spatula or wooden spoon
- Oven
Ingredients
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions - finely chopped
- 1 egg
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic - minced
- 1 tablespoon sesame oil
- 1 teaspoon ginger - grated
- 1/4 teaspoon black pepper
- Sesame seeds - for garnish (optional)
- Sliced green onions - for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, green onions, egg, soy sauce, brown sugar, garlic, sesame oil, ginger, and black pepper.
- Mix well using your hands until all ingredients are evenly combined.
- Shape the mixture into 1-inch diameter meatballs and place them on the lined baking sheet.
- Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned.
- While the meatballs are cooking, prepare the Korean BBQ sauce by combining the soy sauce, brown sugar, garlic, sesame oil, and ginger in a skillet over medium heat.
- Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens.
- Remove the meatballs from the oven and place them in the skillet with the sauce.
- Gently toss the meatballs in the sauce until they are evenly coated.
- Serve the Korean BBQ meatballs hot, garnished with sesame seeds and sliced green onions if desired.
Notes
For a spicier version, add a dash of red pepper flakes to the meatball mixture.
These meatballs can also be served as a filling for lettuce wraps.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 91kcal
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