Korean Barbecue Meatballs
User Reviews
5.0
66 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings (3 meatballs each)
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Calories
447 kcal
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Course
Main Course
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Cuisine
Asian
Korean Barbecue Meatballs
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These spicy Korean Barbecue Meatballs are brushed with a sweet, sticky glaze and make a fantastic appetizer or hearty meal prep option.
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Ingredients
For the meatballs:
- 1 pound ground beef (see note 1)
- 1/2 cup crushed Ritz crackers or Club crackers (about 12 crackers, see note 2)
- 1/2 cup thinly sliced scallions (from 1 bunch)
- 1 large egg
- 6 cloves garlic minced (2 tablespoons)
- 2 tablespoons Gochujang (Korean chile paste, see note 3)
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1/2 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red chili flakes or to taste
For the glaze:
- 1/3 cup apricot preserves
- 2 tablespoons Gochujang (see note 3)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
For serving:
- thinly sliced scallions for garnish (from 1 bunch)
- sesame seeds for garnish
- cooked rice optional
Instructions
To make the meatballs:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 1/2 pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
- Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
To glaze and serve:
- While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
- Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.
Notes
- Ground beef: For best results, use beef that is 85% lean (or 80% lean for even juicier meatballs).
- Ritz crackers: Club crackers or even plain dried bread crumbs can be used in place of the Ritz.
- Gochujang: This spicy Korean chili paste is available in the Asian aisle of many grocery stores. Or, you can buy it on Amazon (this is the Gochujang I always buy).
- Yield: This recipe makes 12 large Korean Barbecue Meatballs, enough for 4 servings of 3 meatballs each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Prepare the meatball mixture a day in advance and store covered in the refrigerator. The extra marinating time will lead to even more flavorful meatballs.
- Adapted from the New York Times.
Nutrition Information
Show Details
Serving
3meatballs
Calories
447kcal
(22%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
933mg
(39%)
Potassium
500mg
(14%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
342IU
(7%)
Vitamin C
8mg
(9%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (3 meatballs each)
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 447kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 933mg | 39% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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