Korean BBQ Meatballs for a Tasty Weeknight Meal

Introduction

When it comes to quick and satisfying dinners, Korean BBQ meatballs are a delightful option that brings bold flavors to your table. These meatballs are not only easy to prepare but also packed with umami goodness that will please the whole family.

Combining classic Korean ingredients like soy sauce, ginger, and Gochujang, these meatballs offer a unique twist on a familiar comfort food. They're perfect for busy weeknights, allowing you to whip up a delicious meal in under an hour.

Serve them with steamed rice or lettuce wraps for a fun and interactive dining experience. Whether you're a seasoned cook or just starting out, this recipe is sure to become a favorite in your household.

Ingredients

• 1 lb ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup green onions, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 tbsp fresh cilantro, chopped (optional)

Directions & Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, panko breadcrumbs, egg, half of the green onions, half of the garlic, half of the ginger, 1 tablespoon of soy sauce, and sesame oil. Mix until just combined, being careful not to overwork the meat.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. In a separate bowl, whisk together the remaining soy sauce, Gochujang, brown sugar, rice vinegar, and the remaining garlic and ginger to create a sauce.
5. Brush or drizzle half of the sauce over the meatballs, ensuring they are well coated.
6. Bake in the preheated oven for about 20 minutes, or until the meatballs are cooked through and lightly browned.
7. Remove from the oven and drizzle the remaining sauce over the meatballs, then sprinkle with sesame seeds and the rest of the green onions.
8. If desired, garnish with chopped cilantro before serving.

FAQs

What if my meatballs are too dry?

If your meatballs turn out dry, consider adding a bit more soy sauce or sesame oil to the mixture next time for added moisture.

Can I use ground pork instead of beef?

Absolutely! Ground pork will work wonderfully and provide a different flavor profile.

What can I substitute for Gochujang?

If you can't find Gochujang, you can use a mixture of chili paste and a little sugar to mimic the flavor.

How can I tell if the meatballs are fully cooked?

Use a meat thermometer; the internal temperature should reach 160°F (70°C) for beef.

Can I make these meatballs smaller or larger?

Yes, you can adjust the size to your preference, but keep an eye on baking time as it may vary.

What can I do if the meatball mixture is too sticky?

If the mixture is sticky, wet your hands with water while forming the meatballs to make it easier.

Conclusion

Korean BBQ meatballs are a vibrant and flavorful addition to any weeknight dinner rotation. Their versatility allows for a variety of serving styles, whether it's with rice, in a wrap, or simply on their own.

With a few simple ingredients and minimal prep time, you can enjoy an authentic taste of Korea right in your home. Give this recipe a try and watch it become a family favorite.

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Korean BBQ Meatballs for a Tasty Weeknight Meal

Korean BBQ Meatballs for a Tasty Weeknight Meal made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 lb ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup green onions chopped
• 3 cloves garlic minced
• 1 tbsp ginger grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp Gochujang Korean chili paste
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 tbsp fresh cilantro chopped (optional)

Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, panko breadcrumbs, egg, half of the green onions, half of the garlic, half of the ginger, 1 tablespoon of soy sauce, and sesame oil. Mix until just combined, being careful not to overwork the meat.
• Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
• In a separate bowl, whisk together the remaining soy sauce, Gochujang, brown sugar, rice vinegar, and the remaining garlic and ginger to create a sauce.
• Brush or drizzle half of the sauce over the meatballs, ensuring they are well coated.
• Bake in the preheated oven for about 20 minutes, or until the meatballs are cooked through and lightly browned.
• Remove from the oven and drizzle the remaining sauce over the meatballs, then sprinkle with sesame seeds and the rest of the green onions.
• If desired, garnish with chopped cilantro before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.