Ingredients
Scale
- 1.5 lbs ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup Korean BBQ sauce (store-bought or homemade)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, panko breadcrumbs, onion, garlic, ginger, egg, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Be careful not to overmix.
- Roll the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and browned.
- While the meatballs are baking, heat the Korean BBQ sauce in a saucepan over low heat.
- Once the meatballs are cooked, transfer them to the saucepan with the Korean BBQ sauce. Toss to coat evenly.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture. These meatballs are delicious served over rice, with noodles, or as appetizers. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 5-6 meatballs)
- Calories: 320
- Sugar: 18g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg