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Tender Korean BBQ Meatballs

Tender Korean BBQ Meatballs
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Tender Korean BBQ Meatballs bursting with bold, authentic Korean flavors from gochujang, soy sauce, garlic, and sesame oil. Perfectly juicy and tender, these easy-to-make meatballs offer a savory and slightly sweet taste that works well as appetizers, main dishes, or party snacks. Quick prep and versatile serving options make them a favorite for any occasion.

Ingredients

Scale

Meat Mixture

  • 1 lb ground beef or pork (or a mix, preferably 20% fat content)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 green onions, chopped
  • 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs for GF option)
  • 1 large egg
  • 2 tablespoons soy sauce (ensure gluten-free if needed)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar or honey

Korean BBQ Glaze (Optional)

  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar

Garnishes and Serving

  • Toasted sesame seeds for sprinkling
  • Freshly sliced green onions
  • Thinly sliced fresh chilies or sriracha mayo (optional)
  • Steamed jasmine or sticky rice
  • Pickled vegetables or kimchi (optional)

Instructions

  1. Prepare the Meat Mixture: In a large bowl, combine the ground meat with minced garlic, ginger, chopped green onions, panko breadcrumbs, egg, soy sauce, gochujang, sesame oil, and brown sugar. Mix gently but thoroughly to evenly incorporate all ingredients, being careful not to overwork the mixture to keep the meatballs tender.
  2. Shape the Meatballs: Using your hands or a cookie scoop, portion the mixture into small, uniform balls approximately the size of a walnut. Consistent size ensures even cooking and an attractive presentation.
  3. Cook the Meatballs: Heat a non-stick skillet over medium heat with a small amount of oil. Add the meatballs in batches, cooking each side for 3-4 minutes until browned and cooked through. Alternatively, bake in a preheated oven at 400°F (200°C) for 15-18 minutes, turning once halfway through cooking.
  4. Glaze and Finish: For extra flavor, toss the cooked meatballs in a warm Korean BBQ glaze made by combining soy sauce, honey, minced garlic, and a dash of rice vinegar. This creates a glossy, sweet, and tangy coating that seals in the flavors.
  5. Serve: Garnish meatballs with toasted sesame seeds and fresh green onions. Serve with steamed rice and optional sides like pickled vegetables or kimchi. For parties, consider skewering meatballs with grilled vegetables or serving them with dipping sauces such as soy-garlic or spicy mayo.

Notes

  • Use ground meat with about 20% fat content for juicy meatballs.
  • Mix ingredients gently to avoid dense, tough meatballs.
  • Shape meatballs uniformly for even cooking.
  • Cook until internal temperature reaches 160°F (71°C) for safety and perfect doneness.
  • Let meatballs rest a few minutes before serving to redistribute juices.
  • Gluten-free option: use gluten-free breadcrumbs and gluten-free soy sauce.
  • For extra spice, add more gochujang or red pepper flakes.
  • Vegetarian version: replace ground meat with finely chopped mushrooms and tofu.
  • Freeze cooked meatballs spread on a baking sheet until solid, then store in a freezer-safe container for up to 3 months.
  • Reheat gently in a skillet or oven with a splash of water or sauce to retain moisture.

Nutrition

Keywords: Korean BBQ meatballs, tender meatballs, Korean appetizer, gochujang recipes, Korean cuisine, easy meatballs, gluten-free meatballs, party appetizers

Find it online: https://linacorner.com/tender-korean-bbq-meatballs/