Description
These Korean BBQ Meatballs are a flavorful twist on a classic favorite, combining tender ground beef meatballs baked to perfection and coated in a rich, sweet, and tangy Korean-inspired glaze. Perfect as a hearty appetizer or served over rice for a satisfying meal.
Ingredients
Scale
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
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) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into 1-inch meatballs, rolling them evenly, then place them onto the prepared baking sheet ensuring even spacing.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the meatballs are completely cooked through and nicely browned on the outside.
- Make the Glaze: While the meatballs are baking, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, then stir in the cornstarch slurry. Cook for an additional 1 to 2 minutes until the glaze thickens to a syrupy consistency.
- Coat the Meatballs: Once baked, transfer the meatballs to a large bowl and toss them with the thickened glaze until they are fully coated and shiny.
- Garnish and Serve: Garnish the glazed meatballs with sesame seeds and chopped green onions if desired. Serve them warm over rice or as an appetizer for a crowd-pleasing dish.
Notes
- You can substitute ground beef with ground pork or turkey for a different flavor.
- If you prefer, add chopped green onions or sesame seeds directly into the meatball mixture for extra texture.
- For gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Serve with steamed rice, noodles, or as a finger-food appetizer.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
