Description
Make these Korean BBQ Meatballs for your next party. They are easy to prepare and deliver big, comforting flavor that everyone will love. This recipe comes from our family’s approach: simple steps, maximum taste.
Ingredients
Scale
- 1 lb ground pork or beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 cup finely chopped onion
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- For Garnish: Sesame seeds and sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, soak the panko breadcrumbs in the milk for about five minutes.
- In a large bowl, combine the ground meat, soaked breadcrumbs mixture, egg, minced garlic, ground ginger, and chopped onion. Mix gently with your hands until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake the meatballs for 15-18 minutes, or until they are cooked through and browned.
- While the meatballs bake, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha (if using) in a small saucepan.
- Heat the sauce over medium heat, stirring until the brown sugar dissolves and the sauce thickens slightly, about 3-4 minutes. Do not boil rapidly.
- Remove the baked meatballs from the oven. Toss them gently in the warm Korean BBQ sauce until fully coated.
- Arrange the sauced meatballs on a serving platter. Garnish with sesame seeds and sliced green onions before serving warm.
Notes
- For an extra easy cleanup, use parchment paper on your baking sheet.
- If you prefer a bolder flavor, use gochujang instead of sriracha in the sauce.
- These meatballs freeze well before or after baking. Cool completely before freezing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 45mg