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Easy Korean BBQ Meatballs Recipe

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4.3 from 9 reviews

This Easy Korean BBQ Meatballs recipe offers a flavorful twist on classic meatballs by incorporating authentic Korean ingredients like gochujang and fresh ginger. Perfectly baked and glazed with a sweet and spicy sauce, these meatballs are a crowd-pleasing appetizer or main dish that comes together simply in about 45 minutes.

Ingredients

Meatballs

  • 1 ½ pounds ground beef (90/10 blend recommended; can substitute ground turkey or chicken)
  • 1 small red onion, finely chopped (yellow onion can be used as alternative)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/3 cup panko breadcrumbs (use gluten-free panko for GF)
  • 1 tablespoon gochujang Korean chili paste (verify gluten content if needed)
  • 2 teaspoons fresh ginger, minced
  • 2 tablespoons low-sodium soy sauce (or coconut aminos, Bragg's liquid aminos as substitute)
  • 1/2 teaspoon kosher salt
  • ½ teaspoon black pepper

Glaze

  • 1/4 cup brown sugar (light, packed)
  • 2 tablespoons low-sodium soy sauce (or a substitute)
  • 1 teaspoon cornstarch
  • 1 tablespoon gochujang Korean chili paste (see notes for alternatives)

Garnish

  • 1 teaspoon sesame seeds
  • 2 green onions, chopped

Instructions

  1. Prepare oven and pan: Preheat your oven to 400°F (205°C) and line a baking sheet with aluminum foil or parchment paper to prevent sticking and aid cleanup.
  2. Combine beef and seasonings: In a large mixing bowl, combine 1 ½ pounds ground beef, finely chopped red onion, minced garlic, lightly beaten egg, panko breadcrumbs, 1 tablespoon gochujang, minced fresh ginger, 2 tablespoons low-sodium soy sauce, kosher salt, and black pepper. Mix gently to incorporate ingredients without overmixing.
  3. Form meatballs: Roll the mixture into golf ball-sized meatballs using your hands or a medium cookie scoop. Arrange them evenly spaced on the prepared baking sheet.
  4. Bake meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and nicely browned on the outside.
  5. Prepare glaze: While meatballs bake, combine brown sugar, soy sauce, cornstarch, and gochujang in a small saucepan. Stir to blend the ingredients evenly.
  6. Cook glaze: Heat the saucepan over medium heat, stirring constantly until the glaze thickens slightly, about 3-5 minutes. Remove from heat once done.
  7. Glaze meatballs: Remove meatballs from oven and brush them generously with the prepared glaze for a deliciously sticky and flavorful coating.
  8. Garnish and serve: Arrange the glazed meatballs on a serving platter, sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy!

Notes

  • You can substitute ground turkey or chicken for beef for a leaner version.
  • Use gluten-free panko breadcrumbs to keep the recipe gluten-free.
  • If you don't have gochujang, try a mix of chili paste with a bit of miso or tomato paste as a substitute but expect flavor variation.
  • Adjust the amount of gochujang to taste depending on your preferred spice level.
  • Ensure soy sauce alternatives are low-sodium to keep the salt content moderate.

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