Description
These Korean BBQ Meatballs are a flavorful and easy-to-make dish combining tender ground meat with a spicy, sweet, and tangy gochujang-based sauce. Perfect as a main course or appetizer, they bring authentic Korean-inspired flavors to your table with a perfect balance of heat and sweetness.
Ingredients
Scale
Meatballs
- 1 pound ground beef or ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Sauce
- 1/3 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon water
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef or pork, panko breadcrumbs, finely chopped green onions, minced garlic, egg, soy sauce, sesame oil, grated ginger, salt, and black pepper. Mix gently with your hands or a spoon until everything is just combined, being careful not to overwork the mixture to keep meatballs tender.
- Shape the Meatballs: Using your hands, form the mixture into meatballs about 1 to 1 1/2 inches in diameter. Place them evenly spaced out on the prepared baking sheet to allow for even cooking.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes until the meatballs are cooked through and lightly browned on the outside.
- Make the Sauce: While the meatballs bake, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small saucepan over medium heat. Whisk gently and bring to a simmer, cooking for 2 to 3 minutes until the sauce thickens slightly.
- Toss Meatballs in Sauce: Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the warm sauce over the meatballs and toss gently to coat each one evenly.
- Serve and Garnish: Transfer the sauced meatballs to a serving platter. Garnish with toasted sesame seeds and additional chopped green onions if desired. Serve hot with steamed rice, noodles, or wrapped in lettuce leaves.
Notes
- To reduce the heat, use less gochujang or mix it with ketchup for a milder flavor.
- These meatballs pair well with steamed rice, noodles, or as filling for lettuce wraps.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain their texture and flavor.
