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
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Korean BBQ Meatballs
Delicious meatballs with the sweet and savory flavors of Korean BBQ. Served over a bed of rice these Korean BBQ Meatballs make a delicious dinner, and re-heat really well for a quick weeknight leftover dinner!
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
Serving: 1serving Calories: 282kcal Carbohydrates: 20g Protein: 15g Fat: 16g Saturated Fat: 6g Cholesterol: 54mg Sodium: 1140mg Potassium: 294mg Fiber: 1g Sugar: 16g Vitamin A: 20IU Vitamin C: 2mg Calcium: 34mg Iron: 2mg
CUISINE: korean
KEYWORD: korean meatballs
COURSE: dinner
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What’s the best way to reheat? Thanks
Hi! I recommend either in the microwave, covered with a damp paper towel or baked at 350˚F, in a lightly greased baking dish with about 2 tablespoons water and tightly covered in foil until heated through, about 6 to 10 minutes depending on the strength of your oven.
These were delicious. I overcooked the glaze while trying to do too many things at once, so I just popped them under the broiler without it and they were still very flavorful. I served the meatballs with soy glazed potatoes, rice, and kimchi. Thanks!
What is the marinade for?
thank you for this, I love meatballs and love Korean flavors, so combo of both even better, with or without rice
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.
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.