Korean BBQ Meatballs over RiceJenny Park
Delicious meatballs with the sweet and savory flavors of Korean BBQ. Served over a bed of rice, these Korean BBQ Meatballs make a mouthwatering dinner that’s quick, tender, and packed with bold flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup Low sodium soy sauce
- 2 ½ tablespoons Light brown sugar
- 2 cloves Garlic minced
- ½ teaspoon Fresh ginger minced
- ¼ cup Light brown sugar
- ¼ cup Low sodium soy sauce
- 1 tablespoon Mirin optional
- 1 teaspoon Sesame oil
- ¼ Small Asian pear peeled, cored and chopped
- ¼ Yellow onion chopped
- 2 cloves Garlic
- 1 teaspoon Fresh ginger minced
- 1 Green onion thinly sliced, plus more for garnish
- 1 pound Ground beef
- Salt and pepper to taste
- Toasted sesame seeds for serving
- Steamed white or brown rice for serving
Instructions
Instructions
- Place all glaze ingredients into a small saucepan and simmer for 10 minutes. Remove from heat and set aside until completely cooled and thickened.
- Place all marinade ingredients into a blender and blend until smooth.
- In a mixing bowl, pour marinade ingredients over ground beef and lightly season with salt and pepper. Mix everything together until evenly combined.
- Line a rimmed baking sheet with foil. Roll beef mixture into 24 even sized balls and place onto prepared baking sheet, ½ inch apart.
- Bake meatballs at 375˚F for 12 to 15 minutes or until just cooked through.
- Remove meatballs from oven and brush each one with cooled glaze.
- Place baking sheet under broiler and broil glazed meatballs for 30 seconds to 1 minute.
- Remove meatballs from broiler and brush with more glaze.
- Serve meatballs over platter of steamed rice. Top with sliced green onions and toasted sesame seeds.
Notes
Makes ~24 meatballs. Store leftovers in fridge up to 3 days, or freeze up to 2 months. Reheat gently with splash of sauce.