Korean Bbq Meatballs Recipes

SWEET AND SPICY KOREAN MEATBALLS

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.

KOREAN BARBECUE-STYLE MEATBALLS

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.

KOREAN BBQ MEATBALLS

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.

EASY KOREAN MEATBALLS

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.

KOREAN MEATBALLS RECIPE

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!

KOREAN BBQ "MEATBALLS"

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.

KOREAN BBQ MEATBALLS

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.

KOREAN CHICKEN MEATBALLS

Steps:

• Combine all the ingredients (except for the panko crumbs, Korean BBQ sauce, and green onions) and mix together.
• Sprinkle the panko crumbs over the chicken, mix and let the panko soak into the chicken mixture for 5 minutes.
• Form into 10 balls. Add the olive oil and chicken broth or water to the bottom of the IP and then add the chicken to the Instant Pot, choose the poultry option and make sure it's sealed.
• While the balls are cooking make up the Korean BBQ Sauce.
• After the timer goes off, vent the Instant Pot.
• Serve the Korean Chicken Meatballs over quinoa or cauliflower rice. Drizzle the Korean BBQ sauce over the meatballs.

SLOW COOKER KOREAN MEATBALLS

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.

SLOW COOKER KOREAN BBQ MEATBALLS

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.