Description
Savory and slightly sweet Korean BBQ meatballs made with ground beef, garlic, ginger, and soy sauce, glazed with a sticky Korean-inspired sauce.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup green onions, finely chopped
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp vegetable oil (for cooking)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, and green onions until just combined.
- Shape mixture into small meatballs (about 1 inch in diameter) and place them on the baking sheet.
- Bake for 15–18 minutes or until cooked through.
- Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and honey. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
- Toss the baked meatballs in the sauce until evenly coated.
- Garnish with sesame seeds and serve hot with rice or noodles.
Notes
- Can substitute ground chicken, turkey, or pork for beef.
- Adjust gochujang to control spice level.
- Serve with steamed rice, noodles, or lettuce wraps.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking, Simmering
- Cuisine: Korean