Korean BBQ Meatballs
Korean BBQ meatballs are baked beef meatballs tossed in a sticky, sweet, savory, and slightly spicy sauce inspired by Korean barbecue flavors.
Ingredients
- 1 pound ground beef
- ¼ cup panko
- 2 tablespoons soy sauce
- 1 tablespoon ginger paste
- 3 garlic cloves, minced
- 2 green onions
- 1 teaspoon gochujang or sriracha
- ½ cup soy sauce
- ¼ cup maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang or sriracha
- 2 garlic cloves, minced
- 2 teaspoons ginger paste
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 400°F and line a baking sheet or baking dish with parchment paper.
- In a large bowl, mix together the ground beef, panko, soy sauce, ginger paste, minced garlic, green onion whites, and sriracha until just combined. Do not over mix.
- Roll the mixture into meatballs, about 1 to 1½ tablespoons each, and place them on the prepared pan. Bake for 15 to 18 minutes, or until cooked through and browned.
- While the meatballs bake, add the soy sauce, maple syrup, rice vinegar, gochujang or sriracha, garlic, ginger, and sesame oil to a small saucepan over medium heat. Stir and bring to a gentle simmer.
- In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Pour it into the sauce and stir for 1 to 2 minutes, until the sauce thickens and turns glossy.
- Add the baked meatballs to the saucepan or transfer them to a bowl and pour the sauce over top. Toss until evenly coated, then top with the green onion greens before serving.
Nutrition
Notes
- Keep them even: Roll the meatballs about 1½ inches in size so they bake evenly. A cookie scoop makes this easier.
- Use the green onions correctly: Mix the white parts into the meatballs for flavor, then save the green tops for garnish at the end.
- Check for doneness: The meatballs are done when they are cooked through and reach an internal temperature of 160°F.
- Adjust the sauce as needed: If the sauce gets too thick, whisk in 1 to 2 teaspoons of water until it reaches your preferred consistency.
- Control the heat: Use more gochujang or sriracha for a spicier sauce, or use less for a milder version.
- Serve it different ways: These are great over white rice, fried rice, or noodles, and they also pair well with steamed or roasted vegetables.
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