Description
These Korean BBQ Meatballs are juicy and flavorful, baked to perfection and coated in a sweet and savory homemade glaze. Perfect as an appetizer or served over rice for a delicious meal in just 35 minutes.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and pepper to taste
For the Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the meat mixture into 1-inch diameter meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 15 to 18 minutes, or until the meatballs are fully cooked through and nicely browned on the outside.
- Make the Glaze: While the meatballs are baking, combine soy sauce, brown sugar, rice vinegar, ketchup, and sesame oil in a small saucepan. Heat over medium heat until it begins to simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the glaze thickens to a syrupy consistency.
- Coat the Meatballs: Remove the meatballs from the oven and gently toss them in the warm glaze to coat each meatball evenly with the sticky sauce.
- Garnish and Serve: Optionally garnish with toasted sesame seeds and chopped green onions. Serve immediately, either over steamed rice or as a tasty appetizer.
Notes
- You can substitute ground beef with ground pork or turkey for a different flavor.
- If you prefer gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- The glaze can be prepared ahead of time and reheated before tossing with the meatballs.
- These meatballs reheat well, making them great for meal prep or entertaining.
- Adjust the level of sweetness or acidity in the glaze to your taste by tweaking the brown sugar or rice vinegar amount.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
