Main Dishesculinaryhill5.0
Korean Barbecue Meatballs
These spicy Korean Barbecue Meatballs are brushed with a sweet, sticky glaze and make a fantastic appetizer or hearty meal prep option.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
- ●pot
📝 Preparation Steps
1
To make the meatballs:
2
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
3
In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
ground beef (see note 1)1 poundegg1gochujang (Korean chile paste, see note 3)2 tablespoonsgochujang (see note 3)2 tablespoonssoy sauce1 tablespoon
4
Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 1/2 pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
5
Arrange meatballs on rack and bake until browned, about 15 to ⏱️ 20 minutes (an internal thermometer should read 165 degrees for ⏱️ 15 seconds).
6
To glaze and serve:
7
While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about ⏱️ 5 minutes.
gochujang (Korean chile paste, see note 3)2 tablespoonsgochujang (see note 3)2 tablespoonssoy sauce1 tablespoon
8
Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.
Nutrition Facts
calories
447 kcal
fat Content
28 g
serving Size
3 meatballs
fiber Content
1 g
sugar Content
11 g
sodium Content
933 mg
protein Content
24 g
trans Fat Content
1 g
cholesterol Content
127 mg
carbohydrate Content
26 g
saturated Fat Content
10 g
unsaturated Fat Content
14 g
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