Ingredients
Scale
- 1.5 lbs ground beef (or beef/beef mixture)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 4 cloves garlic, minced (divided)
- 1/4 cup low sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, thoroughly combine the ground beef, panko breadcrumbs, egg, and half of the minced garlic until just mixed. Roll the mixture into 1.5-inch diameter meatballs and place them on a parchment-lined baking sheet.
- Step 2: Bake the meatballs for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and they are cooked through and slightly browned. Set aside.
- Step 3: While the meatballs are cooking, prepare the Korean BBQ glaze. In a small saucepan, whisk together the soy sauce, brown sugar, Gochujang, remaining minced garlic, and sesame oil. Bring the mixture to a simmer over medium heat.
- Step 4: Reduce the heat to low and continue to simmer the sauce for 3-5 minutes, stirring frequently, until the glaze has thickened slightly and coats the back of a spoon.
- Step 5: Carefully transfer the cooked meatballs to the saucepan with the glaze. Gently toss the meatballs until they are fully coated in the shiny Korean BBQ sauce.
- Step 6: Serve the Juicy Korean BBQ Meatballs immediately, garnished with sesame seeds or sliced green onion if desired.
Notes
- Freeze sauced leftovers in a freezer-safe container for up to two months, but ensure the meatballs cool completely before sealing them to prevent condensation.
- Reheat gently in a lightly oiled pan over low heat until warmed through, or microwave them briefly, adding a splash of water to the container to keep the glaze moist and glossy.
- These meatballs make excellent appetizers or a main course served atop sticky rice with a side of quickly pickled cucumbers or a fresh Asian slaw to balance the sweet heat.
- For the best texture, mix the meatball ingredients until they are just combined—overmixing activates proteins, resulting in tougher, less 'juicy' results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American