Sweet & Spicy Korean BBQ Meatballs
These Sweet & Spicy Korean BBQ Meatballs are a delightful combination of sweet and savory flavors, perfect for any occasion and loved by all.
Ingredients
Meatball Base
- 1 lb Ground beef or pork For a leaner option, try ground turkey or chicken.
- 1/2 cup Bread crumbs Use panko for a lighter texture or gluten-free breadcrumbs for an alternative.
- 2 pieces Green onion, finely chopped Sub in shallots if you prefer a more delicate onion flavor.
- 3 cloves Garlic, minced Essential for aroma and flavor.
- 1 tablespoon Ginger, grated Fresh ginger provides a wonderful zing.
- 1/4 cup Soy sauce For a gluten-free option, use tamari.
- 2 tablespoons Brown sugar Adds sweetness that balances the spice.
- 1-2 teaspoons Korean red pepper flakes (gochugaru) Adjust the amount based on your spice preference.
- 1 tablespoon Sesame oil Infuses the meatballs with a nutty flavor.
- 1 piece Egg Acts as a binder. Substitute with a flax egg for a vegan option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, brown sugar, gochugaru, sesame oil, and the egg. Mix gently until well combined.
- Using your hands, form the mixture into 1-inch meatballs; you should yield about 24 meatballs.
- Arrange the meatballs on a lined baking sheet, leaving space between each one for even cooking.
Cooking
- Bake for 15-20 minutes, or until the meatballs are cooked through and the tops are caramelized.
- While the meatballs bake, prepare a quick sauce by mixing equal parts soy sauce and honey in a saucepan. Heat until bubbly, then toss the baked meatballs in the glaze.
- Serve warm, garnished with additional green onions and sesame seeds.
Notes
Let the mixture rest for 10 minutes to help the flavors meld. Sear the meatballs in a skillet for added depth of flavor before baking. A splash of rice vinegar can brighten the dish just before serving.