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Enjoy the amazing mix of Korean BBQ tastes in these moist, well-seasoned meatballs. You'll get sweet and savory in every mouthful, with just a bit of spice, plus a creamy spicy mayo for dipping. They've got that nice brown outside while staying soft inside - fancy enough for guests but easy enough for weeknight dinners.
We found out through lots of practice that getting the cooking temp right and using good stuff makes all the difference in how these meatballs turn out.
Essential Components
- Ground Beef: Go with 80/20 beef for enough fat to keep things juicy. Pick meat that's bright red with good fat streaks
- Korean Soy Sauce: The yangjo ganjang type gives you real Korean flavor without making things too salty
- Sesame Oil: Make sure it's the toasted kind for that nutty taste. Look for the dark amber colored stuff
- Fresh Elements: Grab firm garlic and bright green onions for the base flavors
- Panko: These Japanese breadcrumbs help make everything softer than regular crumbs would
Making The Meatballs
- First Steps:
- Put panko in a big bowl with milk. Wait 5 minutes till it's all soaked up for better binding.
- Flavor Mix:
- Stir together soy sauce, sesame oil, garlic, ginger and brown sugar until the sugar's completely gone.
- Mixing Meat:
- Add beef to the wet breadcrumbs and seasonings. Mix lightly just until everything comes together.
- Forming Balls:
- Use a 1.5 oz scoop and roll them gently so they're all the same size. Put them on a baking sheet with liner.
- Getting Ready to Cook:
- Heat a heavy pan on medium-high till it's good and hot. Pour in enough neutral oil to cover the bottom.
- First Browning:
- Cook the meatballs in small batches with plenty of space between them. Brown for 2 minutes until golden.
- All-Around Cooking:
- Turn the meatballs carefully to brown every side, about 8 minutes altogether.
- Adding Sauce:
- Pour in sauce and move the pan around to coat everything as it thickens, about 2 minutes.
- Last Touches:
- Sprinkle with sesame seeds and green onions before you serve them hot.
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Pairing Ideas
Put some quick-pickled veggies like cucumber, daikon or kimchi on the side for a nice contrast. Give folks toothpicks and small plates so they can grab and eat easily.
Keeping Leftovers
- In The Fridge:
- Put cooled meatballs in containers with lids and use parchment between layers. Keep the sauce in a different container.
- Freezing:
- Freeze raw meatballs on lined trays until hard. Move them to freezer bags and push out all the air.
- Warming Up:
- Let frozen ones thaw in the fridge overnight. Heat at 350°F until they reach 165°F inside. Brush with a little sesame oil before eating.
These Korean BBQ meatballs blend old-school and new-school flavors just right. When you take your time and pay attention to the little things, you'll end up with something really special.
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Frequently Asked Questions
- → Can I make these ahead of time?
- Absolutely! Cook the meatballs and get the sauce ready in advance. Just reheat the meatballs when it’s time to enjoy.
- → What meat is the best choice?
- Beef is great, but you can totally use ground pork, chicken, or turkey instead.
- → Will this be really spicy?
- The spice comes mostly from the dip, so you can easily make it milder or hotter by adjusting the sriracha.
- → Can I bake the meatballs instead of frying them?
- Definitely! Bake them at 400°F for about 20 minutes, flipping them halfway through.
- → What’s a good side for this?
- Serve them with rice, noodles, or some stir-fried veggies for a balanced meal!