Korean Bbq Meatballs Recipes
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
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
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
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 AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
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