Korean BBQ-Style Meatballs
Korean BBQ-Style Meatballs combine the savory-sweet flavors of traditional Korean barbecue in a convenient, oven-baked version. These tender meatballs capture the essence of grilled meat without needing a barbecue.
The rich glaze created from soy sauce, garlic, and scallions infuses every bite, making each meatball irresistibly flavorful. This dish offers a perfect balance of sweetness and umami.
For even more convenience, the meatball mixture can be prepped ahead of time and marinated for hours. Serve them warm, and enjoy a delightful twist on a classic favorite.
Korean BBQ-Style Meatballs Ingredients
Ground beef forms the hearty base of these meatballs, providing rich flavor and juiciness. The combination of scallions and garlic adds a savory depth, while soy sauce brings a subtle umami glaze. Ritz crackers lend the perfect texture, ensuring the meatballs are tender and hold their shape.
Korean BBQ-Style Meatballs: Recipe Tips
- Marinate for Maximum Flavor
Allowing the meatball mixture to marinate in the fridge for at least 3 hours, or even overnight, is key for a more developed flavor. This resting time lets the soy sauce, garlic, and scallions infuse the meat, creating a richer taste. If you’re short on time, even a 30-minute rest will still enhance the flavors, but the longer, the better. - Choose the Right Ground Beef
For juicier meatballs, opt for ground beef with 15-20% fat content. The higher fat ratio ensures the meatballs are tender and moist, and prevents them from becoming dry during baking. If you prefer a leaner option, you can use ground turkey or chicken, but be mindful that these leaner meats might need a bit more seasoning to maintain flavor. - Even Shaping for Consistent Cooking
When shaping your meatballs, try to keep them uniform in size. This will help them cook evenly and ensure that they all finish at the same time. Using a 2-inch diameter for each ball is ideal for both texture and bake time. If you prefer smaller or larger meatballs, adjust the cooking time accordingly, checking for doneness with a meat thermometer.
What to Serve with Korean BBQ-Style Meatballs
- Steamed Rice
A classic pairing for Korean-style dishes, steamed rice is the perfect backdrop for these flavorful meatballs. The light, fluffy rice soaks up the savory glaze, creating a satisfying balance of textures. Add a drizzle of sesame oil or a sprinkle of toasted sesame seeds for an extra layer of flavor. - Kimchi
Add a side of spicy, tangy kimchi for a truly authentic Korean meal. The fermented vegetables provide a nice contrast to the richness of the meatballs and bring a kick of heat that complements the savory-sweet flavors. Kimchi also adds a probiotic boost, enhancing the overall meal. - Grilled Vegetables
Roasted or grilled vegetables like zucchini, bell peppers, and carrots are a great way to round out the meal. Their slight charred flavor pairs wonderfully with the meatballs’ caramelized exterior, while the natural sweetness of the vegetables balances the savory umami.
FAQ
- Can I use a different type of meat for these meatballs?
Yes, you can substitute ground beef with ground turkey, chicken, or even pork. However, keep in mind that leaner meats like turkey and chicken might need additional seasoning or moisture to maintain the flavor and texture. - Can I make these meatballs in advance?
Absolutely! The meatball mixture can be prepared ahead of time and stored in the fridge for up to 24 hours. You can even shape the meatballs and freeze them for later use. Just bake them directly from frozen, adding a few extra minutes to the cooking time. - How can I make these meatballs spicier?
If you prefer a spicier version, try adding a bit of gochujang (Korean chili paste) or red pepper flakes to the meatball mixture. You can also drizzle some sriracha or chili oil on top before serving for an extra heat boost. - What is the best way to store leftovers?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. They also freeze well; just reheat in the oven at 375°F for about 20 minutes until warmed through.
Korean BBQ-Style Meatballs
These Korean BBQ-inspired meatballs deliver the distinctive flavors of caramelized meat, traditionally achieved on a grill, without the need for outdoor cooking. The meatballs are baked to perfection, with the soy sauce blending seamlessly with garlic and scallions to form a savory glaze. For the best results, allow the meatball mixture to marinate in the refrigerator for at least three hours, or overnight, allowing the flavors to develop fully.
Ingredients
- Ground beef round or chuck
- Chopped scallions
- Freshly ground black pepper
- Kosher salt such as Diamond Crystal
- Minced garlic
- Low-sodium soy sauce
- Ritz crackers finely crushed
Instructions
- Preheat the Oven: Begin by heating your oven to 425°F.
- Mix Ingredients: In a large mixing bowl, combine all the ingredients. Using your hands, gently blend them together until evenly mixed.
- Shape the Meatballs: Portion the mixture into approximately 12 golf-ball-sized meatballs (about 2 inches in diameter). Arrange them on a greased, rimmed baking sheet.
- Bake: Place the meatballs in the preheated oven and bake for approximately 15 minutes or until they are golden brown and fully cooked through. Serve them while warm.
- Tips
- Storage and Reheating: Leftover meatballs can be stored in the freezer and reheated in the oven at 375°F for about 20 minutes until fully warmed through.
- Crushing Ritz Crackers: To create the cracker crumbs, simply place the Ritz crackers in a resealable plastic bag and lightly crush them using a wooden spoon or measuring cup.
