SPICY KOREAN BBQ MEATBALLS
Add a little kick to the table with this recipe for Spicy Korean BBQ Meatballs. A variety of ingredients and great spicy flavors add depth to this take on Korean BBQ meatballs.
Provided by My Food and Family
Categories Home
Time 39m
Yield 10 servings, 3 topped cabbage leaves each
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients.
- Mix meat, stuffing mix, milk, egg and 1/4 cup of the garlic sauce mixture just until blended.
- Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining garlic sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
- Place meatballs in large bowl. Add garlic sauce mixture; toss to evenly coat meatballs with sauce.
- Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.8599 g, Sugar 0 g, Protein 9 g
KOREAN MEATBALLS RECIPE
Quick and easy Korean meatballs recipe that have a sweet and spicy flavor. These Korean BBQ meatballs can be served as cocktail party appetizer or dinner.
Provided by CakeWhiz
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 24
Steps:
- In a mixing bowl, mix together ground beef, breadcrumbs, green onions, garlic, ginger, gochujang, red chili powder, salt, pepper, oil and egg.
- Scoop out small portions of the mixture and roll them into small balls and place them on a tray sprayed with oil.
- Heat olive oil in a non-stick pan and pan fry the meatballs in medium heat until fully cooked. Do this in batches and don't over-crowd the pan!
- Remove the meatballs and place them on a tray, lined with paper towels.
- Prepare the Korean glaze now by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang paste, red chili powder, salt and pepper in a non-stick saucepan.
- Cook on medium heat and bring to a boil.
- Separately, mix together cornstarch and water and add it into the boiling sauce.
- Mix everything together for a few minutes until the sauce thickens. Then, reduce heat.
- Add meatballs in the saucepan and toss them around until they are fully coated. Do this in batches and do not over-crowd the saucepan!
- Then, place them on a serving dish and garnish with sesame seeds and green onions. Enjoy!
Nutrition Facts : Calories 116 kcal, Carbohydrate 11 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 813 mg, Sugar 8 g, ServingSize 1 serving
EASY KOREAN MEATBALLS
These Baked Korean Meatballs are sweet, spicy, and full of flavor. This easy ground beef recipe is perfect for a weeknight dinner, and can be made ahead of time. Add this ground beef recipe to your meal plan rotation today!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinners
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
- In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
- Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
- Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
- Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
- When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.
Nutrition Facts : ServingSize 1 meatball, Calories 92.45 kcal, Carbohydrate 4.13 g, Protein 5.44 g, Fat 5.92 g, SaturatedFat 2.25 g, Cholesterol 26.95 mg, Sodium 100.81 mg, Fiber 0.1 g, Sugar 2.55 g
SWEET AND SPICY KOREAN MEATBALLS
These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Sriracha, baked, no frying and glazed with a spicy apricot glaze.
Provided by Joanna Cismaru
Categories Appetizer Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
- Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
- Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
Nutrition Facts : Calories 35 kcal, Carbohydrate 2 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 meatball
KOREAN BBQ MEATBALLS
These meatballs are great with turkey, but you can use ground pork, beef, or chicken too! Don't forget to rate the recipe, and let me know what you think about these Korean BBQ Meatballs in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Provided by Natalie of Guac My Life
Categories Dinner
Time 33m
Number Of Ingredients 18
Steps:
- To make the meatballs:
- In a large mixing bowl combine the ground turkey, egg, breadcrumbs, coconut aminos, ginger, garlic, and green onions. Season to taste with salt and pepper. Use a fork to gently combine all of the ingredients, being careful to not overtax or your meatballs may be tough. Once combined use your hand to form 1 1/2-inch sized meatballs. Place the meatballs onto a baking sheet and let them chill in the refrigerator for 30 minutes.
- Once they are thoroughly chilled, preheat your oven to 350 and line a sheet pan with parchment paper. Set aside.
- Heat a cast iron skillet over medium-high heat. Add the oil then sear the meatballs until the are browned on all sides, this should take about 10 minutes. Once browned transfer the meatballs to the prepared baking sheeting bake for another 10 minutes until cooked through.
- To make the sauce:
- In a sauce pan over medium heat combine the pepper jelly, coconut aminos, lime juice, and red pepper flakes. Bring it to a simmer and cook, stirring until the liquid reduces to a syrup, about 3 minutes. Remove from the heat.
- To serve:
- Drizzle the Korean BBQ sauce over the meatballs and garnish with green onions and red cabbage if desired.
Nutrition Facts : ServingSize 2-3 meatballs, Calories 523 calories, Sugar 41.7 g, Sodium 759.9 mg, Fat 18.4 g, SaturatedFat 4.5 g, TransFat 0.2 g, Carbohydrate 56.3 g, Fiber 2.6 g, Protein 37.4 g, Cholesterol 163.9 mg
KOREAN BBQ MEATBALLS
Korean BBQ Meatballs are delicious homemade meatballs smothered in from scratch Korean BBQ sauce you can whip up in no time at all.
Provided by Nora from Savory Nothings
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Mix the ingredients: Place all ingredients EXCEPT for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don't have a handheld mixer, you'll have to use your hands to knead the ingredients together very well.
- Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. For a nicer shape, freeze them for 10 minutes (but this is entirely optional! Just for looks).
- Bake meatballs: Preheat the oven to 410°F. Bake the meatballs for 10-12 minutes or until browned and no longer pink in the middle.
- Whisk all ingredients for the sauce together in a large skillet. Bring to a boil, whisking constantly. Simmer for 2-3 minutes or until thickened. Set aside.
- Place the baked meatballs in the skillet with the sauce and put it back over low head. Gently toss the meatballs with the sauce until they're nicely glazed.
Nutrition Facts : Calories 333 kcal, Carbohydrate 24 g, Protein 29 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 700 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
KOREAN BBQ "MEATBALLS"
A perfect blend of spicy and sweet, these vegetarian 'meatballs' are sure to be a crowd pleaser.
Provided by Pure Farmland
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- For the Meatballs: Heat the vegetable oil in a medium saute pan over medium-high heat. Add meatballs and sear until browned on all sides, 5 to 7 minutes.
- For the Korean BBQ Sauce: In a small saucepan, combine all ingredients for BBQ sauce except the cornstarch and water and bring to a boil. In a separate bowl, stir together the cornstarch and water and slowly whisk into soy mixture. Cook until sauce thickens and remove from heat.
- Add browned meatballs to the BBQ sauce and cook together until meatballs are cooked through.
- Place cooked rice in serving dishes, add meatballs, and top with scallions and sesame seeds.
Nutrition Facts : Calories 637.4 calories, Carbohydrate 83.1 g, Fat 27 g, Fiber 1.2 g, Protein 20.2 g, SaturatedFat 1.5 g, Sodium 2524.5 mg, Sugar 43.1 g
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
SLOW COOKER KOREAN BBQ MEATBALLS
Korean BBQ meatballs are made with a combination of ground beef & ground pork, then slow cooked in a crock pot in a scrumptious Korean BBQ Sauce for a totally tasty recipe!
Provided by Whitney Bond
Categories Appetizer Main Course
Time 2h30m
Number Of Ingredients 24
Steps:
- In a medium saucepan, over medium high heat, combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
- In a small bowl, combine the cornstarch and water.
- Add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
- Turn the heat off and set the sauce aside.
- Preheat the oven to 375°F.
- Add all of the meatball ingredients to a large bowl.
- Use your hands to combine all of the ingredients, then form into 1" balls.
- Place the meatballs on a foil-lined baking sheet.
- Place the meatballs in the oven for 10 minutes.
- Remove the meatballs from the oven and add them to a slow cooker.
- Pour the korean bbq sauce over the meatballs.
- Cook on low 5-6 hours or on high 2-3 hours.
Nutrition Facts : Calories 116 kcal, Carbohydrate 7 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 321 mg, Sugar 6 g, ServingSize 1 serving
SLOW COOKER KOREAN MEATBALLS
Tender juicy, sweet and spicy Slow Cooker Korean Meatballs simmered in the most tantalizing rich sweet heat sauce that everyone goes crazy for! Perfect stress-free, make-ahead appetizer for New Year's Eve or Game Day or these meatballs make a delicious, easy meal with rice and veggies!
Provided by Jen
Time 2h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
- In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
- Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
- Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
- Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.
KOREAN-STYLE COCKTAIL MEATBALLS WITH A SWEET AND SPICY GOCHUJANG GLAZE
Provided by Teri & Jenny
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F.
- Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
- Form 1 - 1 ½ tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
- Bake meatballs for 15 to 20 minutes or until just cooked through.
- For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
- Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.
Nutrition Facts : Calories 146 kcal, Carbohydrate 12 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 336 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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