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!
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
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.
Serving: 1 serving Calories: 282 kcal Carbohydrates: 20 g Protein: 15 g Fat: 16 g Saturated Fat: 6 g Cholesterol: 54 mg Sodium: 1140 mg Potassium: 294 mg Fiber: 1 g Sugar: 16 g Vitamin A: 20 IU Vitamin C: 2 mg Calcium: 34 mg Iron: 2 mg