Korean style meatballs that are baked in the oven, then coated in a sweet (and as spicy as you want it) glaze. They're start to finish in just 30 minutes!
2 pounds ground beef (see notes for substitutions)
1 small sweet onion, diced very fine
4 cloves garlic, minced
3/4 cup panko breadcrumbs
2 eggs
2 tablespoons BBQ sauce (see notes)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons kosher salt
3/4 teaspoons black pepper
Steps:
Pre-heat your oven to 400℉ with a rack in the middle position. Line a baking sheet with foil and spray lightly with cooking oil spray.
In a large bowl, mix together all of the meatball ingredients. I just use my hands to mix.
Use a small cookie scoop, or your hands, to shape the meatballs into portions about the size of a ping-pong ball. Place on the prepared baking sheet. Leave enough space between the meatballs that they aren't touching.
Bake for 20 to 25 minutes, until cooked through.
While the meatballs are baking, make the glaze. In a medium bowl, whisk together all of the glaze ingredients. Set aside.
When the meatballs are done cooking, add to the glaze bowl and toss gently until completely coated.
Top with any of the following if desired: chopped peanuts, cashews, chives, green onions or Sriracha sauce.
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