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    Home > Blog > Appetizers > Korean BBQ Meatballs over Rice

    Korean BBQ Meatballs over Rice

    by Jenny Park · Published: Sep 30, 2019 · Modified: Oct 13, 2020

    Jump to Recipe
    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!
    A platter of Korean BBQ meatballs over a bed of rice with plates on the side.

    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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    Click here for our Asian Inspired Recipe Collection
    Korean BBQ meatballs on a platter served onto two plates next to it.

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    Korean BBQ meatballs over white rice with a spoon.

    Korean BBQ Meatballs

    5 from 20 votes
    PRINT RECIPE Pin Recipe
    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!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 26 mins
    Total Time: 31 mins
    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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    September 30, 2019 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Cheesy Sweet Potato Fritters
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    Reader Interactions

    September 30, 2019 / 7 Comments

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    1. Jerry

      September 07, 2021 at 11:56 am

      What’s the best way to reheat? Thanks

      Reply
      • Jenny Park

        September 08, 2021 at 9:53 am

        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.

        Reply
    2. Lauren

      June 04, 2020 at 12:18 pm

      5 stars
      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!

      Reply
    3. Helen

      October 06, 2019 at 10:48 am

      What is the marinade for?

      Reply
    4. Sabrina

      October 02, 2019 at 6:53 pm

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

      Reply
    5. Kristy

      October 01, 2019 at 6:50 pm

      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.

      Reply
    6. Ellen Burke

      September 30, 2019 at 5:19 pm

      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.

      Reply

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