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Tender Korean BBQ Meatballs

Tender Korean BBQ Meatballs
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Tender Korean BBQ Meatballs combine the rich, juicy texture of meatballs with the bold, sweet, savory, and smoky flavors of classic Korean barbecue. These moist, melt-in-your-mouth meatballs are simple to make, versatile, and perfect as an appetizer, main dish, or party snack. With a flavorful glaze and fresh garnishes, they offer a unique, crowd-pleasing experience suitable for cooks of all levels.

Ingredients

Scale

Main Ingredients

  • 1 lb ground meat (beef or pork)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp gochujang paste
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs/ground oats for gluten-free)
  • 1 large egg, beaten

For the Korean BBQ Glaze

  • 2 tbsp soy sauce
  • 1 tbsp gochujang paste
  • 1 tbsp honey
  • 1 tsp rice vinegar

Garnishes (Optional)

  • Toasted sesame seeds
  • Freshly sliced green onions

Instructions

  1. Prepare the Mixture: In a large bowl, combine ground meat, minced garlic, grated ginger, chopped green onions, soy sauce, gochujang paste, brown sugar or honey, sesame oil, panko breadcrumbs, and beaten egg. Mix thoroughly but gently to avoid overworking the meat, which helps keep the meatballs tender.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into even-sized meatballs about one inch in diameter, ensuring uniform size for even cooking.
  3. Chill the Meatballs: Place the formed meatballs in the refrigerator for 20 minutes to help them hold their shape during cooking.
  4. Cook the Meatballs: Heat a non-stick skillet over medium heat with a drizzle of oil. Add meatballs without overcrowding the pan. Cook for 8-10 minutes, turning occasionally until golden brown on all sides and fully cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes, turning halfway through.
  5. Make the Korean BBQ Glaze: While cooking, combine soy sauce, gochujang paste, honey, and rice vinegar in a small saucepan. Heat gently until the glaze thickens slightly, developing a sticky, savory-sweet flavor.
  6. Toss and Serve: Once cooked, toss the meatballs gently in the warm glaze to coat evenly, sealing in flavor and adding a glossy finish. Garnish with toasted sesame seeds and sliced green onions if desired. Serve with steamed jasmine rice, cucumber kimchi, or Asian slaw.

Notes

  • Don’t overmix the meat mixture to keep the meatballs tender.
  • Refrigerate meatballs before cooking to help them hold their shape.
  • Cook over medium heat to avoid burning the glaze and ensure even cooking.
  • Use fresh garlic, ginger, and green onions for stronger flavor.
  • Test cook one meatball first to adjust seasoning if necessary.
  • For gluten-free versions, substitute panko breadcrumbs with gluten-free alternatives like ground oats.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Reheat gently in a skillet or microwave covered with a damp paper towel to maintain moisture.

Nutrition

Keywords: Korean BBQ, meatballs, gochujang, Korean cuisine, appetizer, gluten-free, party snack

Find it online: https://emillycooks.com/tender-korean-bbq-meatballs/