Korean BBQ Meatballs

$- 1 pound ground beef (or ground chicken) - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon gochujang - 1 egg, beaten - Sesame seeds and extra green onions for garnish Each ingredient plays a key role in making these meatballs shine. The ground beef or chicken gives the meatballs their main protein source. Panko breadcrumbs add a nice crunch. Green onions add freshness and color. Garlic and ginger bring warmth and depth. Soy sauce gives a salty umami flavor. Brown sugar balances out the saltiness. Sesame oil adds a nutty taste. Gochujang brings heat and sweetness. The egg acts as a binder, helping the meatballs hold their shape. For the best results, I recommend using specific brands: - Ground Meat: Look for organic brands for better quality. - Panko Breadcrumbs: Kikkoman's panko is a great choice. - Soy Sauce: Use Kikkoman low-sodium soy sauce for flavor without excess salt. - Gochujang: Check out the brand Chung Jung One for authentic heat. - Sesame Oil: Kadoya sesame oil has a rich flavor that works well. You can find the full recipe for these Korean BBQ meatballs in my recipe archive. Begin by taking a large bowl. In this bowl, mix together the ground beef or chicken, panko breadcrumbs, chopped green onions, minced garlic, and grated ginger. Next, add the soy sauce, brown sugar, sesame oil, gochujang, and the beaten egg. Use your hands or a fork to combine the mixture. Be careful not to overmix. This keeps your meatballs tender and juicy. Before you start mixing, gather all your ingredients. Chop the green onions finely and mince the garlic. Grate the ginger for a warm flavor. Make sure to measure your soy sauce, brown sugar, and sesame oil. This helps to balance the flavors in your meatballs. Having everything ready makes cooking easier and more fun. Now, preheat your oven to 400°F (200°C). While the oven heats, shape the meat mixture into small meatballs, each about one inch wide. Place them on a baking sheet lined with parchment paper. This makes cleanup easy. Bake the meatballs in the preheated oven for 15 to 20 minutes. They should turn golden brown and reach an internal temperature of 160°F (71°C). For a nice glaze, brush them with a soy sauce and honey mix in the last five minutes. After baking, let them cool briefly, and then garnish with sesame seeds and more green onions. To make the best Korean BBQ meatballs, use fresh ingredients. This makes a huge difference. Ensure you do not overmix the meat. Overmixing makes them tough. Aim for a gentle mix until just combined. This keeps them soft and tender. One common mistake is using too much soy sauce. While it adds flavor, too much can make meatballs salty. Stick to the recipe's amount for a balanced taste. Another mistake is not preheating your oven. Baking them in an unheated oven can lead to uneven cooking. Always preheat to 400°F (200°C) for the best results. To get that true Korean BBQ flavor, use gochujang. It gives heat and depth. Adding sesame oil brings a nutty taste that pairs well with the beef. Don’t skip the brown sugar; it balances the savory notes. For extra flavor, brush the meatballs with a soy sauce and honey mix in the last five minutes. This adds a lovely glaze and enhances the flavor. For the full recipe, check out the instructions above! {{image_4}} You can switch the ground beef for other proteins. Ground chicken works well. Turkey is another great choice. For a richer taste, try pork. Each protein will give a unique flavor. Adjust cooking times as needed. To make a vegetarian option, use lentils or chickpeas. Mash them well and mix with breadcrumbs. For a vegan choice, skip the egg entirely. Use a flaxseed meal or chia seeds mixed with water instead. This helps bind the mixture together. Korean BBQ meatballs taste great with rice. Serve them on a bed of steamed white or brown rice. They also pair nicely with stir-fried veggies. For a fun twist, offer lettuce wraps for a fresh bite. Add a small bowl of gochujang for those who enjoy heat. You can even make sliders using small buns for a tasty treat. Check out the Full Recipe for more ideas! After your meal, let the meatballs cool. Place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your meatballs, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the meatballs on a baking sheet and warm for about 10-15 minutes. In the microwave, heat in short bursts of 30 seconds. Check if they are hot all the way through. To freeze meatballs, first, let them cool completely. Lay them on a baking sheet in a single layer. Freeze for one hour, then move them to a freezer bag. They can last up to three months in the freezer. When ready to use, simply thaw them overnight in the fridge before reheating. Try these steps to enjoy your Korean BBQ meatballs at any time! Don’t forget to check out the Full Recipe for more details. You can serve Korean BBQ meatballs with many tasty sides. Rice is a classic choice. It soaks up the sauce well. You can also add steamed vegetables for color and crunch. A fresh salad with sesame dressing pairs nicely, too. For fun, serve them with toothpicks for easy eating. You might want to include kimchi for a spicy kick. It adds a nice contrast to the sweet meatballs. Absolutely! You can switch up the sauces based on your taste. If you like sweet, try teriyaki sauce. For a tangy flavor, go with a sweet chili sauce. Soy sauce or hoisin sauce also work well. Just remember to balance the flavors. You can mix sauces to create something unique. Don’t be afraid to experiment and find your favorite! To change the spice level, you can adjust the gochujang. If you want it milder, use less or skip it. You can also add honey or brown sugar to balance the heat. For more spice, add extra gochujang or use red pepper flakes. Taste the mixture before cooking. This way, you can find the right spice level for you. - Full Recipe Reference: Korean BBQ Meatballs In this post, we covered how to make Korean BBQ meatballs. We explored the key ingredients, their roles, and top brands. The step-by-step instructions helped you prep, cook, and bake perfectly. We shared tips to avoid common mistakes and achieve great flavor. Variations allowed for different proteins or even vegan options. Finally, we discussed how to store and reheat leftovers. Enjoy experimenting with your own twists on this recipe!$

Elevate your dinner game with these irresistibly flavorful Korean BBQ Meatballs! Made with juicy ground beef and a delightful blend of ingredients like garlic, ginger, and gochujang, each bite packs a punch of taste. Perfect as an appetizer or main dish, these meatballs are easy to prep and bake. Ready in just 35 minutes, they will impress family and friends alike.

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Ingredients

1 pound ground beef (or for a lighter option, ground chicken)

1/4 cup panko breadcrumbs (for added crunch)

1/4 cup green onions, finely chopped (for a fresh bite)

2 cloves garlic, minced (for aromatic depth)

1 tablespoon ginger, grated (for a warm kick)

1/4 cup soy sauce (preferably low-sodium)

2 tablespoons brown sugar (to balance flavors)

1 tablespoon sesame oil (for nuttiness)

1 tablespoon gochujang (Korean chili paste for heat)

1 egg, beaten (as a binding agent)

Sesame seeds and extra green onions for garnish

Instructions

In a spacious mixing bowl, thoroughly combine the ground beef (or chicken), panko breadcrumbs, finely chopped green onions, minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, gochujang, and the beaten egg.

With clean hands (or a fork), mix the ingredients together until just combined, ensuring not to overmix to keep the meatballs tender.

Preheat your oven to 400°F (200°C) to prepare for baking.

Use your hands to portion the meat mixture into small meatballs, each about 1 inch in diameter, and arrange them on a baking sheet lined with parchment paper for easy cleanup.

Place the meatballs in the preheated oven and bake for 15-20 minutes, or until they are golden brown and cooked through, with an internal temperature of 160°F (71°C).

Optional: For a glossy finish, during the last 5 minutes of baking, brush the meatballs with a mixture of soy sauce and honey. This will create a sticky glaze that enhances their flavor and appearance.

Once cooked, remove the meatballs from the oven and allow them to cool slightly on the baking sheet.

Before serving, sprinkle with sesame seeds and additional chopped green onions for a pop of color and flavor.

- Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve your Korean BBQ meatballs on a wooden platter or in a bowl, and accompany with toothpicks for easy serving. Consider adding a small dish of extra gochujang on the side for those who enjoy a bit more heat!