Description
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish, featuring juicy beef meatballs glazed in a sweet and savory Korean-inspired sauce. Perfect for a quick weeknight dinner or party snack, they bake to perfection in the oven and are best served with rice or garnished with sesame seeds and green onions.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and pepper to taste
For the Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated, ensuring flavorful and tender meatballs.
- Form the Meatballs: Roll the beef mixture into 1-inch meatballs using your hands or a scoop, then place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they are fully cooked through and nicely browned on the outside.
- Make the Glaze: While the meatballs are baking, prepare the glaze by combining soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Heat over medium heat until it begins to simmer. Stir in the cornstarch-water slurry and continue cooking for 1 to 2 minutes until the sauce thickens to a glossy consistency.
- Coat the Meatballs: Once the meatballs are done baking, toss them gently in the warm glaze to fully coat each meatball with the sticky, flavorful sauce.
- Garnish and Serve: Garnish the glazed meatballs with sesame seeds and chopped green onions if desired. Serve them hot over cooked rice or as a delightful appetizer.
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs and soy sauce.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- These meatballs can also be cooked in an air fryer at 375°F for 12-15 minutes as an alternative to oven baking.
- Adjust the sweetness of the glaze by adding more or less brown sugar to taste.
- Serve with steamed rice or as part of a Korean-inspired meal with kimchi and vegetables.
