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I love this recipe Jenny created, not only because I freaking love meatballs, but because these reheat so well, so you can make em once and then have enough for another dinner some other weeknight. These also make a great appetizer recipe on their own too! These Korean BBQ meatballs have that sweet and savory thing going on which really caramelize in the oven. I hope you guys love them as much as I do!
♥ Teri

Korean BBQ Meatballs over Rice

Servings: 6

Ingredients

garlic-soy glaze

  • ½ cup (low sodium) soy sauce
  • 2 ½ tablespoons light brown sugar
  • 2 minced garlic cloves
  • ½ teaspoon minced ginger

bbq marinade

  • ¼ cup light brown sugar
  • ¼ cup low sodium soy sauce
  • 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 fresh ginger, minced
  • 1 green onion, thinly sliced plus more for garnish

meatballs

  • 1 pound ground beef
  • salt and pepper to taste

to serve

  • toasted sesame seeds, for serving
  • steamed white 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

  • Makes ~24 meatballs
 /   /   /  4 Comments
  1. Ellen Burke Not Specified Not Specified

    Absolutely delicious!!!! Perfect timing posting this recipe. I was deciding what to make for dinner when I saw this. It’s a keeper! We all loved it.

  2. Kristy Not Specified Not Specified

    Tried these tonight & they were pretty good. I think a binding agent is missing to really hold the meatballs together (1 egg would probably work) as they crumbled pretty easily once plated. The initial oven baking yielded a lot of liquid for me (presumably from the “BBQ Sauce”) so I drained that off before glazing and putting back under the broiler. The broiler step is so key to ensuring a browned meatball. Overall, really good – I’ll make again with the added egg.

  3. Sabrina Not Specified Not Specified

    thank you for this, I love meatballs and love Korean flavors, so combo of both even better, with or without rice

  4. Helen Not Specified Not Specified

    What is the marinade for?

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