Korean Meatballs, BBQ Style
Ground beef, baked with Asian spices and topped with a tangy soy-garlic-ginger glaze, toasted sesame seeds and green onions. Serve over rice for a nice main dish.
Yield: 4 people
Calories: 430kcal
Materials
- 1 pound ground beef
- 1 teaspoon sesame oil
- ¼ cup soy sauce
- 3 green onions sliced very thinly (White parts only. Use the Green parts for garnish)
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- ¾ cup Panko breadcrumbs or any plain breadcrumbs
- 2 tablespoons gochujang Korean chili paste or sriracha
- salt & pepper to taste
Garlic-Soy-Ginger glaze
- 1/2 cup Soy sauce
- 1 tbsp Rice Wine Vinegar
- 2 tbsp Light Brown Sugar
- 2 garlic cloves minced
- 1 tsp ginger minced
Instructions
- Heat oven to 425 degrees.
- In a large bowl, combine all the meatball ingredients and use your hands to mix.
- Shape into little golf-ball and put on a parchment lined baking sheet.
- Bake until golden and cooked through, about 15 minutes. Meatballs should be turned once, half way through cooking. Remove from oven when finished.
- While the meatballs cook, combine glaze ingredients in small saucepan.
- Cook over medium heat for 5 minutes and the glaze is slightly thickened. Remove from heat and set aside until completely cooled
- Turn broiler on, for final step of cooking
- Brush cooked meatballs with cooled glaze.
- Put baking sheet under broiler and broil glazed meatballs for 30-60 seconds
- Remove meatballs from broiler and brush with more glaze.
- To serve, put meatballs in a bowl of steamed rice and garnish with sliced green onions and toasted sesame seeds.
Video
Notes
gochujang is Korean chili paste. Can be found in most Asian grocery stores.
Nutrition
Serving: 5meatballs | Calories: 430kcal | Carbohydrates: 18g | Protein: 18g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 840mg | Fiber: 1g | Sugar: 11g