Korean BBQ Meatballs
User Reviews
5
Korean BBQ Meatballs
Description
This recipe crafts Korean BBQ Meatballs by mixing ground beef with a marinade that includes soy sauce, brown sugar, Asian pear, chopped onion, garlic, fresh ginger, mirin, and sesame oil. The ingredients are blended smoothly to evenly season the meat, which is shaped into evenly sized balls and baked until just cooked through.
After baking, the meatballs are brushed with a garlic-soy glaze made from low-sodium soy sauce, light brown sugar, minced garlic, and ginger, then broiled briefly to caramelize and intensify the glaze’s flavor. The finished meatballs are topped with sliced green onions and toasted sesame seeds for garnish and served over steamed white or brown rice.
The dish balances sweet, savory, and aromatic elements characteristic of Korean BBQ flavors, with tender meatballs that hold moisture thanks to the marinade and careful cooking. The glaze adds additional shine and a punch of garlic sweetness.
Make approximately 24 meatballs per batch, suitable for sharing or meals throughout the week.
Ingredients
garlic-soy glaze
- ½ cup soy sauce low sodium
- 2 ½ tablespoons light brown sugar
- 2 garlic minced cloves
- ½ teaspoon ginger minced
bbq marinade
- ¼ cup light brown sugar
- ¼ cup soy sauce low sodium
- 1 tablespoon mirin optional
- 1 teaspoon sesame oil
- ¼ small Asian pear peeled, cored and chopped
- ¼ yellow onion chopped
- 2 garlic cloves
- 1 teaspoon ginger fresh, minced
- 1 green onion plus more for garnish, thinly sliced
meatballs
- 1 pound ground beef
- salt to taste
- black pepper to taste
to serve
- sesame seeds toasted, for serving
- white rice steamed or brown rice, for serving
Instructions
- Preheat oven to 375˚F.
- Place all glaze ingredients into a small saucepan and simmer for 10 minutes. Remove from heat and set aside until completely cooled and thickened.
- Place all marinade ingredients into a blender and blend until smooth.
- In a mixing bowl, pour marinade ingredients over ground beef and lightly season with salt and pepper. Mix everything together until evenly combined.
- Line a rimmed baking sheet with foil. Roll beef mixture into 24 even sized balls and place onto prepared baking sheet, ½ inch apart.
- Bake meatballs for 12 to 15 minutes or until just cooked through.
- Remove meatballs from oven and brush each one with cooled glaze.
- Place baking sheet until broiler and broil glazed meatballs for 30 seconds to 1 minute.
- Remove meatballs from broiler and brush with more glaze.
- Pile meatballs over a platter of steamed rice and finish with sliced green onions and toasted sesame seeds.
Notes
- This recipe yields about 24 meatballs, suitable for multiple servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 282kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 1140mg | 48% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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