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Enjoy the amazing mix of Korean BBQ tastes in these succulent, well-seasoned meatballs. Every mouthful brings a clever combo of sweet meets savory, with a gentle touch of spice, all topped off with a creamy spicy mayo. The meatballs get that sought-after golden outside while staying soft and juicy inside, making them a wow-worthy but easy dish for any gathering.
After trying many versions, we found that the right cooking temps and top-notch ingredients really matter for getting meatballs with the best texture.
Essential Ingredients
- Ground Beef: Go for 80/20 beef to get the right fat and juiciness. Pick meat that's vibrant red with nice fat streaks
- Korean Soy Sauce: Real yangjo ganjang brings true flavor depth without too much saltiness
- Sesame Oil: Get the toasted kind for key nutty flavors. Look for a deep amber liquid
- Fresh Stuff: Plump garlic and snappy green onions create the taste foundation
- Panko: These Japanese breadcrumbs help make everything more tender
Cooking Steps
- First Steps:
- Put panko and milk together in a big bowl. Wait 5 minutes until it's all soaked up for good binding.
- Flavor Mix:
- Stir soy sauce, sesame oil, garlic, ginger and brown sugar until the sugar's completely gone.
- Beef Blend:
- Add beef to the soaked breadcrumbs and seasonings. Mix lightly just till everything comes together.
- Forming:
- Grab a 1.5 oz scoop and roll softly into same-size balls. Set them on a lined baking tray.
- Skillet Ready:
- Warm a sturdy pan over medium-high heat until it's good and hot. Pour in neutral oil to cover the bottom.
- First Brown:
- Cook meatballs in small groups with plenty of room. Brown for 2 minutes until golden.
- All-Around Cooking:
- Gently turn meatballs to brown everywhere, about 8 minutes total.
- Sauce Coat:
- Pour in sauce and move the pan to cover everything as it thickens, around 2 minutes.
- Last Touch:
- Sprinkle with sesame seeds and green onions before serving warm.
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Pairing Ideas
Put them next to fast-pickled veggies like cucumber, daikon or kimchi for a nice contrast. Give folks toothpicks and small dishes for easy snacking.
Keeping Fresh
- In The Fridge:
- Keep cooled meatballs in tight containers with paper between layers. Store sauce on its own.
- For Later:
- Freeze raw meatballs on lined trays until hard. Move to freezer bags, pushing out all air.
- Warming Up:
- Thaw in fridge overnight. Heat at 350°F till they reach 165°F inside. Brush with a bit of sesame oil before eating.
These Korean BBQ meatballs bring together old-school and new-age tastes perfectly. With a bit of care and focus on the details, they'll give everyone a taste they won't forget.
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Frequently Asked Questions
- → Can these be prepped ahead of time?
- Yes! Cook the meatballs, make the dip, and reheat the meatballs before serving.
- → What's the best meat to use?
- Beef is great, but pork, turkey, or chicken all work well too.
- → Are they spicy?
- The heat mostly comes from the dip. Adjust the sriracha for your desired spice level.
- → Can the meatballs be baked?
- Absolutely! Bake at 400°F for 20 minutes, flipping midway.
- → What pairs nicely with them?
- Serve with rice, noodles, or stir-fried veggies for a wholesome meal.