Description
These Korean BBQ Meatballs are a flavorful and easy-to-make dinner option. Made with ground beef seasoned with garlic, ginger, soy sauce, and a touch of sweetness from brown sugar, these meatballs are baked to juicy perfection and perfect for serving with rice or as a party appetizer.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Combine ingredients: In a large mixing bowl, add the ground beef, breadcrumbs, chopped green onions, minced garlic, soy sauce, brown sugar, sesame oil, grated ginger, black pepper, and red pepper flakes.
- Mix the mixture: Thoroughly blend all the ingredients together until fully combined and evenly distributed.
- Form the meatballs: Roll the mixture into balls about 1 inch in diameter, ensuring they are uniform in size for even cooking.
- Arrange on baking sheet: Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the meatballs: Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and have a nice browned exterior.
- Serve: Remove from the oven and serve the meatballs hot, optionally with extra Korean BBQ sauce on the side for dipping or drizzling.
Notes
- Use lean ground beef to reduce excess fat but retain juiciness.
- Breadcrumbs help bind the meatballs and keep them tender.
- You can double the recipe to serve larger groups or for leftovers.
- For a gluten-free version, substitute regular soy sauce with tamari or gluten-free soy sauce.
- Make sure not to overcrowd the baking sheet to allow even cooking.
- Leftover meatballs can be stored in the fridge for up to 3 days or frozen for up to a month.
