As a child, I remember my family’s weekend trips to the local Korean restaurant. The aroma of grilling meats and the vibrant array of side dishes always filled the air. One dish that consistently stood out was the savory and slightly sweet Korean BBQ.
I was always captivated by the distinct flavors, and I’ve spent years trying to recreate that experience at home. These Korean BBQ Meatballs are the closest I’ve come to capturing that nostalgic taste, making every bite a comforting reminder of those cherished memories. They’re incredibly versatile and easy to prepare, just like this raspberry layer cake recipe I discovered recently.
These meatballs are now a staple in my kitchen because they’re loved by everyone, from picky eaters to adventurous foodies!
Why you’ll love this Korean BBQ Meatballs
- These Korean BBQ Meatballs are bursting with a harmonious blend of sweet, savory, and slightly spicy flavors that will tantalize your taste buds.
- This recipe is incredibly easy to follow, perfect for busy weeknights or quick appetizers.
- You can serve these Korean BBQ Meatballs in so many ways – as a main course over rice, in sliders, or as a delicious appetizer at your next gathering.
- The recipe uses readily available ingredients, making it convenient to whip up whenever the craving strikes.
- Leftovers store well and taste even better the next day, making them perfect for meal prepping.
- These Korean BBQ Meatballs are a guaranteed crowd-pleaser, loved by both kids and adults alike.
Ingredients
- 1.5 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup Korean BBQ sauce (store-bought or homemade)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Directions
Step 1
Korean bbq meatballs makes every moment feel comforting. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the ground beef, panko breadcrumbs, onion, garlic, ginger, egg, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Be careful not to overmix, as this can make the meatballs tough.
Step 3
Roll the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
Step 4
Bake for 20-25 minutes, or until the meatballs are cooked through and browned. Ensure the internal temperature reaches 160°F (71°C) for food safety.
Step 5
While the meatballs are baking, heat the Korean BBQ sauce in a saucepan over low heat. This helps to intensify the flavors and makes it easier to coat the meatballs.
Step 6
Once the meatballs are cooked, transfer them to the saucepan with the Korean BBQ sauce. Toss to coat evenly, ensuring each meatball is glistening with sauce.
Step 7
Garnish with sesame seeds and chopped green onions. Serve hot, and enjoy the explosion of flavors!
Variations, pairings, and serving ideas
Variations
For a spicier kick to your Korean BBQ Meatballs, add a pinch of red pepper flakes to the meatball mixture. You can also experiment with different types of ground meat, such as ground chicken or turkey, for a lighter option. Adding finely chopped vegetables like carrots or zucchini can also boost the nutritional value and add texture.
Consider incorporating some finely chopped kimchi into the meatball mixture for an extra layer of authentic Korean flavor. Alternatively, you can blend a bit of gochujang (Korean chili paste) into the Korean BBQ sauce to control the level of spiciness.
If you’re looking for a healthier version, try baking the meatballs on a wire rack to allow excess fat to drain. You can also substitute the panko breadcrumbs with almond flour for a gluten-free option. These small tweaks can significantly change the overall profile of the Korean BBQ Meatballs to suit your dietary needs.
Pairings
These Korean BBQ Meatballs are incredibly versatile when it comes to pairings. They are fantastic served over a bed of fluffy white rice or quinoa, allowing the sauce to soak into the grains. A side of steamed broccoli or stir-fried vegetables complements the rich flavors of the meatballs perfectly.
Consider serving them with a refreshing cucumber salad or a simple coleslaw to balance the richness. For a more substantial meal, add a side of kimchi fried rice or japchae (Korean glass noodles) to create a complete and satisfying feast.
You can also pair these Korean BBQ Meatballs with appetizers like Korean pancakes (pajeon) or seasoned seaweed snacks. Find interesting flavor combinations and new cooking inspiration with resources like this deviled egg macaroni salad recipe available on Fork Haven; it shows how simple ingredients can result in unexpectedly delicious flavors.
Serving ideas
For an impressive presentation, arrange the Korean BBQ Meatballs on a platter and garnish generously with sesame seeds and chopped green onions. Serve them with small bowls of extra Korean BBQ sauce for dipping, allowing your guests to customize their experience.
Consider skewering the meatballs and serving them as appetizers, perfect for parties and gatherings. You can also create mini sliders by placing the meatballs on small buns with a drizzle of sauce and a sprinkle of sesame seeds.
If serving as a main course, arrange the Korean BBQ Meatballs over rice or noodles and top with a fried egg for added richness. A sprinkle of seaweed flakes or a drizzle of sriracha mayo can elevate the dish even further.
Storage and make-ahead tips
Storage
Leftover Korean BBQ Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for a minute or two until heated through, or warm them in a saucepan over low heat, stirring occasionally.
For longer storage, you can freeze the meatballs. Allow them to cool completely before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
When ready to use, thaw the meatballs in the refrigerator overnight and reheat as described above. Frozen meatballs can also be reheated directly from frozen, but they may require a longer cooking time.
Make-ahead
These Korean BBQ Meatballs are perfect for meal prepping and can be made ahead of time. You can prepare the meatball mixture and roll them into balls, then store them in the refrigerator for up to 24 hours before baking.
Alternatively, you can bake the meatballs ahead of time and store them in the refrigerator or freezer. When ready to serve, simply reheat them and toss with the Korean BBQ sauce.
The Korean BBQ sauce can also be made in advance and stored in an airtight container in the refrigerator for up to a week. This makes it even easier to whip up a batch of these delicious meatballs whenever the craving strikes.
Common mistakes when making Korean BBQ Meatballs
- Overmixing the meatball mixture: Overmixing can result in tough meatballs. Mix gently until just combined.
- Using too much breadcrumbs: Too much breadcrumbs can make the meatballs dry. Use the recommended amount for the best texture.
- Overbaking the meatballs: Overbaking can also dry out the meatballs. Bake until they are just cooked through, and the internal temperature reaches 160°F (71°C).
- Not coating the meatballs evenly: Ensure each meatball is evenly coated with the Korean BBQ sauce for maximum flavor.
- Skipping the garnishes: Sesame seeds and chopped green onions add both flavor and visual appeal. Don’t skip them!
Final notes
These Korean BBQ Meatballs are a delightful fusion of flavors that will surely become a family favorite. The combination of savory ground beef, sweet and spicy Korean BBQ sauce, and aromatic garnishes creates a truly unforgettable culinary experience.
Don’t be afraid to experiment with variations and pairings to customize the recipe to your liking. Whether you serve them as an appetizer, a main course, or in sliders, these meatballs are guaranteed to impress.
So, gather your ingredients, put on some music, and get ready to create a batch of these irresistible Korean BBQ Meatballs. You won’t be disappointed!
Loved this Korean BBQ Meatballs? Try these next
- Raspberry Layer Cake Recipe
- Honey Glazed Corn Casserole Recipe
- Cherry Coconut Magic Bars
- Deviled Egg Macaroni Salad Recipe
- Tennessee Onion Tart Recipe
Korean BBQ Meatballs
These Korean BBQ Meatballs are bursting with sweet, savory, and slightly spicy flavors. Perfect as an appetizer, a main course served over rice, or even in sliders!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup Korean BBQ sauce (store-bought or homemade)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, panko breadcrumbs, onion, garlic, ginger, egg, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Be careful not to overmix.
- Roll the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and browned.
- While the meatballs are baking, heat the Korean BBQ sauce in a saucepan over low heat.
- Once the meatballs are cooked, transfer them to the saucepan with the Korean BBQ sauce. Toss to coat evenly.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture. These meatballs are delicious served over rice, with noodles, or as appetizers. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 5-6 meatballs)
- Calories: 320
- Sugar: 18g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg