Korean BBQ Meatballs

$- 1 pound ground beef or ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 teaspoon gochujang - 1/2 teaspoon black pepper - Sesame seeds - Fresh cilantro or additional green onions When making Korean BBQ meatballs, pick the right meat. Ground beef gives a rich taste, while ground chicken offers a lighter option. I love using panko breadcrumbs for added crunch. They help the meatballs stay moist and tender. Green onions add a fresh kick, while garlic and ginger bring warmth and depth. Now, let's talk about the seasoning. Soy sauce gives the meatballs their savory flavor. The sesame oil adds a nutty aroma that you will love. Brown sugar balances the saltiness. Gochujang brings a unique heat that makes these meatballs special. Black pepper gives a little extra spice. For garnishing, sprinkle sesame seeds for crunch. Fresh cilantro or more green onions adds color and freshness. These simple touches make your dish pop. Enjoy exploring the wonderful flavors of these Korean BBQ meatballs! {{ingredient_image_1}} - In a large bowl, combine: - 1 pound ground beef (or ground chicken) - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 teaspoon gochujang - 1/2 teaspoon black pepper Mix these until everything blends. Keep it light; do not overmix. Overmixing makes meatballs tough. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Scoop the mixture and shape it into balls, about 1 to 1.5 inches wide. - Place the meatballs on the prepared baking sheet. - To make the glaze: mix more soy sauce, gochujang, and sesame oil in a bowl. - Once the meatballs are baked for 15-20 minutes, take them out. - Drizzle the glaze over the meatballs and toss them gently. - Return the meatballs to the oven for 5 more minutes. This helps the glaze caramelize. - Take them out and let them cool for a bit before serving. To make these meatballs shine, use fresh ingredients. They give the best taste and texture. For a lighter version, swap ground beef for ground chicken. This change keeps the dish healthy and still packed with flavor. Panko breadcrumbs add crunch, but you can use crushed crackers or bread crumbs in a pinch. Fresh green onions and garlic enhance the flavor. Always choose the freshest options for the best outcome. While baking is simple, grilling adds a nice smoky flavor. If you grill, ensure even cooking by turning the meatballs often. This helps them brown nicely and cook through. Use a meat thermometer to check for doneness. Aim for an internal temp of 160°F for beef or 165°F for chicken. This way, you guarantee juicy meatballs every time. Korean BBQ meatballs pair well with rice or noodles. Serve them with a side of steamed veggies for a balanced meal. You can also offer dipping sauces like extra soy sauce or sweet chili sauce. These sauces enhance the flavor and let guests customize their meal. Garnish with sesame seeds and fresh herbs for a pop of color and taste. Pro Tips Use Cold Ingredients: For the best texture, ensure your ground meat and other ingredients are cold before mixing. This helps keep the meatballs tender and prevents them from becoming tough. Don't Overmix: When combining the ingredients, mix just until combined. Overmixing can lead to dense meatballs rather than light and fluffy ones. Adjust Spice Level: Feel free to adjust the amount of gochujang in the glaze or the meatball mix to suit your taste. You can also add red pepper flakes for extra heat. Garnish for Flavor: Enhance the dish by garnishing your meatballs with freshly chopped cilantro or green onions. This adds a burst of freshness and color. {{image_2}} You can use different types of meat for your meatballs. Ground beef gives a rich flavor. Ground chicken is a lighter choice. Both are tasty in this recipe. For a vegetarian option, try using lentils or chickpeas. You can mash them up for a similar texture. Tofu is another good choice. It absorbs flavors well and adds protein. The gochujang gives the meatballs a nice kick. You can adjust this for your spice level. Add more gochujang if you like it hot. If you want extra heat, sprinkle in some chili flakes or a dash of hot sauce. This way, you can make your meatballs as spicy as you like. You can add vegetables to the meatball mix. Grated carrots or chopped bell peppers add color and nutrition. They also make the meatballs moist. Fresh herbs can enhance the flavor too. Try adding cilantro or basil for a unique twist. These small changes can make your dish stand out. To keep your Korean BBQ meatballs fresh, store them properly. First, let them cool completely. Next, place the meatballs in an airtight container. This helps keep moisture in and air out. You can refrigerate them for up to four days. For longer storage, consider freezing. - Best practices for refrigeration: - Use an airtight container. - Separate layers with parchment paper. - Label the container with the date. - Tips for freezing meatballs: - Freeze meatballs in a single layer first. - Once frozen, transfer to a freezer bag. - Remove as much air as possible to prevent freezer burn. When you're ready to enjoy your meatballs again, reheating is key. You want them warm and juicy, not dry. Here are three easy methods: - Methods for reheating meatballs: - Microwave: Place meatballs on a microwave-safe plate. Cover them with a damp paper towel. Heat in short bursts, checking every 30 seconds. - Oven: Preheat the oven to 350°F (175°C). Place meatballs on a baking sheet. Heat for about 10-15 minutes, or until warm. - Stovetop: Heat a pan over medium heat. Add a splash of water or broth. Place meatballs in the pan, cover, and heat for 5-7 minutes. - Ensuring they remain juicy and flavorful: - Use a lid when reheating to trap steam. - Add a splash of soy sauce for extra flavor. - Do not overheat, as this can dry them out. To add spice, use more gochujang. You can also mix in red pepper flakes. Another option is to add sliced jalapeños or chili paste. Start with a small amount. Taste as you go. Adjust to your liking. This way, you control the heat. Yes, you can! Try teriyaki sauce for a sweeter flavor. You could also use a spicy chili sauce for kick. If you want a tangy taste, go for hoisin sauce. Each sauce gives a unique twist to the meatballs. Be creative and mix different sauces to find your favorite! Korean BBQ meatballs can last about three to four days in the fridge. Store them in an airtight container. This keeps them fresh and safe to eat. If they smell or look off, throw them away. Always check for signs of spoilage before enjoying. Absolutely, you can double it! Just keep the same cooking times. Make sure you have enough space on your baking sheet. If your oven is full, cook in batches. This way, you can serve more people without losing flavor. Enjoy sharing these tasty meatballs! You now have all the tools to make delicious Korean BBQ meatballs. We covered key ingredients, from ground meat to flavorful sauces. You learned how to mix, shape, and bake your meatballs for the best taste. We also explored tips for seasoning and serving, along with storage advice. Remember, feel free to tweak flavors to your liking. Enjoy experimenting with ingredients and techniques to create your perfect dish. Happy cooking!$

Delicious meatballs infused with Korean flavors, perfect for a party or a family dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Korean

Servings 4

Calories 250 kcal

Ingredients

1 pound ground beef (or ground chicken for a lighter option)
0.25 cup panko breadcrumbs
0.25 cup green onions, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon gochujang (Korean chili paste)
0.5 teaspoon black pepper
to taste sesame seeds for garnish
to taste fresh cilantro or additional green onions for garnish

Instructions

In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, gochujang, and black pepper. Mix until all ingredients are well incorporated, but do not overmix.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using your hands or a scoop, form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
While the meatballs are baking, prepare a quick glaze by mixing additional soy sauce, gochujang, and sesame oil in a small bowl. Optionally, you can adjust the amounts for your desired spice level.
Once the meatballs are done, remove them from the oven and drizzle the glaze over them, tossing gently to coat.
Return to the oven for an additional 5 minutes, allowing the glaze to caramelize slightly.
Remove from the oven and let them cool for a few minutes.
Serve the meatballs warm, sprinkled with sesame seeds and garnished with fresh cilantro or green onions.

Notes

Adjust the spice level of the glaze according to your preference.

Keyword appetizer, Korean BBQ, meatballs, party food