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Korean BBQ Meatballs Recipe

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4.7 from 68 reviews

These Korean BBQ Meatballs are a flavorful fusion of tender ground beef or turkey meatballs baked to perfection and coated in a sweet and savory Korean-inspired glaze. Easy to prepare and packed with umami, they’re perfect as an appetizer or main dish for any weeknight dinner or party.

Ingredients

Meatballs

  • 1 lb ground beef or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp ginger, grated
  • Salt and pepper to taste

Glaze

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • Sesame seeds for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, chopped green onions, minced garlic, egg, grated ginger, salt, and pepper. Mix thoroughly until all ingredients are well combined to form a uniform mixture.
  3. Form Meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter and place them evenly spaced on the prepared baking sheet.
  4. Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C) for turkey or 160°F (71°C) for beef.
  5. Prepare Glaze: While the meatballs bake, combine soy sauce, brown sugar, and sesame oil in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the glaze is slightly thickened, about 3-5 minutes.
  6. Toss Meatballs in Glaze: Once baked, transfer the meatballs to a large bowl and pour the warm glaze over them. Gently toss to coat each meatball evenly.
  7. Garnish and Serve: Sprinkle sesame seeds over the glazed meatballs for a nutty crunch and serve immediately, either as an appetizer or with rice for a main dish.

Notes

  • For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
  • You can use ground chicken as a lighter alternative to beef or turkey.
  • Adjust the sweetness of the glaze by adding more or less brown sugar according to your taste preference.
  • If you prefer a spicier kick, add some red pepper flakes or a dash of sriracha to the glaze.
  • Leftover meatballs can be refrigerated for up to 3 days and reheated gently in a skillet or oven.

Find it online: https://forkoria.com/korean-bbq-meatballs-recipe/