Korean Barbecue Style Meatballs
Savory and spicy Korean barbeque style meatballs
Servings: 26 Meatballs
- .5 cup chopped scallions/green onions About 3 each
- 2.5 tablespoons soy sauce
- 3 teaspoons minced fresh ginger
- 2 tablespoons minced garlic
- .5 teaspoon kosher salt
- .5 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- 1 tsp sesame seed oil
- 1.5 teaspoons Gochujang Korean Chili Paste
- .5 cup panko bread crumbs
- 1.25 lbs. ground beef use 80/20 (20% fat) for a moister meatball
Dipping Sauce (optional)
- 4 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon chili crisp sauce, or sambal oelek, or any other spicy chili sauce you prefer
For Garnish (optional)
- .5 teaspoon sesame seeds
- 1 each green onion thinly sliced
Heat oven to 425 degrees.
In a large bowl, add all ingredients except the ground beef and panko bread crumbs. Whisk together the ingredients. Add the ground beef and the panko bread crumbs to the bowl and combine with your hands until well mixed.
Shape the meat into one ounce meatballs. I recommend using a scale to keep the sizing consistent (see notes).
Place the meatballs on a parchment lined sheet pan at least 1" apart. Makes approximately 25-26 one ounce meatballs.
Bake at 425° until cooked through and lightly browned, about 10-12 minutes.
Serve 5-6 warm meatballs with rice or noodles and the dipping sauce. I served this with a quick pickled slaw and later served the leftovers with some cucumber salad.
I highly recommend adding a kitchen scale to your culinary tools if you don't have one. This Nicewell Food Scale is my latest purchase and I think it's absolutely fabulous. It goes up to 22 lbs and low as 1 gram and it's easy to clean! For even easier cleanup, cover your scale with plastic wrap before using.
For easy clean-up, I like these pre-cut parchment paper sheets which fit perfectly on standard half sheet pans.