Description
These Korean BBQ meatballs are a delicious twist on a classic recipe, combining savory flavors with a hint of spice. Perfect for a weeknight dinner or as a party appetizer, these meatballs are sure to be a hit with your family and friends.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
For the Korean BBQ Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic, ginger, green onions, soy sauce, black pepper, and sesame oil. Roll into 1-inch meatballs and place on a parchment-lined baking sheet. Bake for 15–18 minutes until cooked through and browned.
- Make the BBQ Sauce: In a small saucepan over medium heat, whisk together gochujang, soy sauce, brown sugar, rice vinegar, and sesame seeds. Simmer for 3–5 minutes until slightly thickened.
- Coat the Meatballs: Toss the baked meatballs in the BBQ sauce until evenly coated.
- Serve: Garnish with sliced green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or noodles for a complete meal.
- You can substitute ground chicken or turkey for a lighter version.
- Adjust the amount of gochujang based on your spice preference.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 360
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
