Korean Barbecue Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
This recipe combines ground beef with traditional Korean seasonings such as gochujang (a spicy chili paste), soy sauce, garlic, ginger, scallions, and sesame oil, creating a meaty mixture packed with varied flavors. The mixture is shaped into two-ounce meatballs and baked at high temperature until browned and cooked through.
While baking, a glaze is prepared using apricot preserves, more gochujang, rice vinegar, and soy sauce, which is warmed until slightly thickened. The baked meatballs are brushed with this glaze, highlighting a balance of sweetness, spice, and tanginess. Garnishes of sliced scallions and sesame seeds add texture and freshness.
This dish makes about twelve large meatballs sufficient for four servings and is well suited for pairing with cooked rice, providing a hearty and flavorful meal. The recipe also allows for preparing the meatball mixture ahead of time for deeper flavor, and leftovers can be refrigerated for up to four days.
Ingredients
For the meatballs:
- 1 pound ground beef (see note 1)
- 1/2 cup Ritz crackers or Club crackers (about 12 crackers, see note 2, crushed
- 1/2 cup scallions from 1 bunch, thinly sliced
- 1 large egg
- 6 cloves garlic minced (2 tablespoons)
- 2 tablespoons gochujang (Korean chile paste, see note 3)
- 2 tablespoons soy sauce
- 1 tablespoon ginger fresh, minced
- 1/2 tablespoon sesame oil
- 1 teaspoon black pepper freshly ground
- 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:
- scallions for garnish (from 1 bunch, thinly sliced
- sesame seeds for garnish
- rice optional, cooked
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
- Use 85% lean ground beef for ideal juiciness in meatballs.
- Substitute Ritz crackers with Club crackers or plain dried bread crumbs if needed.
- Gochujang can be found in many grocery store Asian aisles or purchased online.
- Make the meatball mixture a day ahead and refrigerate to deepen flavors.
- Store cooked meatballs covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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