Description
Sticky, sweet, and savory Korean Barbecue Meatballs that combine ground beef and pork with a glossy, flavorful glaze, perfect for weeknights or parties.
Ingredients
Scale
- 300 g (10.5 oz) ground beef (80/20)
- 200 g (7 oz) ground pork
- 60 g (3/4 cup) panko breadcrumbs
- 1 large egg (50 g)
- 60 g (1/2 cup) thinly sliced green onions
- 3 cloves minced garlic (9 g)
- 1 tsp minced ginger (2 g)
- 15 ml (1 tbsp) soy sauce
- 10 ml (2 tsp) sesame oil
- 45 g (3 tbsp) gochujang
- 45 g (3 tbsp) brown sugar or honey
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) cornstarch + 15 ml (1 tbsp) water (for slurry)
- 30 ml (2 tbsp) neutral oil for frying
- Garnish: 1 tsp sesame seeds and extra sliced scallions
Instructions
- In a large bowl, combine the ground beef, ground pork, panko, egg, green onions, garlic, ginger, and soy sauce. Mix gently until just combined.
- Scoop portions and roll into tight spheres. Place on a baking sheet lined with parchment.
- Heat oil in a skillet over medium-high heat. Add meatballs in a single layer and sear for 2–3 minutes per side until evenly browned.
- In a separate bowl, whisk together soy sauce, gochujang, brown sugar or honey, rice vinegar, and sesame oil to make the glaze.
- Once all meatballs are seared, pour the sauce over them and add the cornstarch slurry. Simmer until the sauce thickens and coats the meatballs.
- Transfer meatballs to a serving platter, spoon extra glaze, and garnish with sesame seeds and scallions. Serve immediately over rice or noodles.
Notes
Chill the meatball mixture before shaping for better texture. These meatballs can also be frozen for later cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 460
- Sugar: 15g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg