Description
These Korean BBQ meatballs are a delicious twist on a classic dish, combining the flavors of gochujang and soy sauce to create a sweet and spicy glaze that coats tender meatballs. Serve over rice for a satisfying meal!
Ingredients
Units
Scale
For the meatballs:
- 1 pound lean ground beef
- 1/2 cup panko bread crumbs
- 1 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 green onions thinly sliced, divided
- 2 cloves garlic minced
- 1 egg
- 1 tablespoon gochujang Korean-style chili paste
- Sesame seeds for garnish
- Cooked white or brown rice for serving (optional)
For the glaze:
- 1/4 teaspoon ground ginger
- 4 cloves garlic minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice wine vinegar
- 1 teaspoon vegetable oil
- pinch red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Make the meatballs: Heat oven to 400 degrees F. Line a large rimmed baking sheet with foil; spray with cooking spray. In a large bowl, combine ground beef, bread crumbs, ground ginger, pepper, salt, 3 green onions, garlic, egg, and gochujang. Roll into 1-inch balls and bake for 20-25 minutes.
- Make the sauce: In a saucepan, combine ginger, garlic, soy sauce, water, brown sugar, gochujang, rice wine vinegar, oil, and red pepper flakes. Thicken with cornstarch mixture.
- Combine: Add meatballs to the sauce, coat, and serve warm over rice topped with green onions and sesame seeds.
Notes
- This recipe makes a generous amount of sauce. Adjust the quantity based on how you plan to serve the meatballs.
Nutrition
- Serving Size: 1 meatball
- Calories: 83 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 22mg
