Korean BBQ Meatballs Recipe

Name: Korean BBQ Meatballs Recipe
Total time: 1 hr 20 mins
Ingredients: 1 pound ground beef; 2 teaspoons gochujang (Korean hot pepper paste); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon soy sauce; 2 teaspoons grated fresh ginger (heated to 150 F degrees (65 degrees C) to deactivate enzymes, or soaked in 1 tablespoon vinegar for 5 minutes); 4 cloves garlic, finely minced; 0.333 cup thinly sliced green onions, plus more for garnish; 0.5 cup finely crushed buttery round crackers (such as Ritz®); toasted sesame seeds for garnish; 4 cloves garlic, minced; 2 tablespoons rice wine vinegar; 0.75 cup beef broth or water; 0.333 cup brown sugar; 0.333 cup soy sauce; 1 tablespoon gochujang (Korean hot pepper paste); 1 teaspoon sesame oil; 1 teaspoon Sriracha hot sauce; 2 teaspoons cornstarch; 1 tablespoon water

If you love Korean BBQ and meatballs, you'll love this recipe! Soaking fresh ginger in vinegar deactivates enzymes and prevents soggy meatballs. Alternatively, add the ginger to the sauce for the same effect.

Total time1 hr 20 mins
Prep time20 mins
Cook time30 mins
Yield12 meatballs, 4

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Servings

Instructions

In a bowl, combine ground beef, gochujang, salt, pepper, and soy sauce. Evenly distribute fresh ginger, garlic, green onions, and cracker crumbs over the meat. Gently mix with a fork until just combined.
Cover and refrigerate for 30 minutes to allow flavors to meld.
Preheat oven to 450 degrees F (220 degrees C).
With wet hands, form the meat mixture into 12 equal-sized meatballs. Place them in a cast iron skillet.
Bake in the preheated oven for about 20 minutes, or until the meatballs are browned.
Remove the meatballs from the skillet and set aside.
Drain most of the grease from the skillet, leaving about 1 teaspoon. Place the skillet on the stove over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Deglaze the skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Simmer until the sauce reduces by about a third.
In a separate bowl, whisk together cornstarch and water. Reduce heat to medium-low and whisk in the cornstarch slurry. Simmer until the sauce thickens and reduces by about half. Return the meatballs to the skillet and coat with the sauce. Simmer, basting frequently, until the meatballs are heated through and well coated, 3 to 5 minutes.
Garnish with toasted sesame seeds and sliced green onions before serving.

Nutrition

Calories: 558 kcal
Fat Content: 39 g
Fiber Content: 1 g
Sodium Content: 2502 mg
Protein Content: 23 g
Cholesterol Content: 97 mg
Carbohydrate Content: 27 g
Saturated Fat Content: 14 g
Unsaturated Fat Content: 0 g