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Savor the incredible fusion of Korean barbecue flavors in these juicy, perfectly seasoned meatballs. Each bite delivers a masterful blend of sweet and savory, with a subtle kick of heat, all complemented by a rich spicy mayo sauce. The meatballs achieve that coveted golden crust while staying tender and moist inside, making them an impressive yet approachable dish for any occasion.
Years of testing revealed that precise cooking temperatures and quality ingredients are crucial for achieving the perfect meatball texture.
Key Ingredients
- Ground Beef: Use 80/20 beef for ideal fat content and juiciness. Look for bright red meat with even marbling
- Korean Soy Sauce: Traditional yangjo ganjang provides authentic depth of flavor without excess salt
- Sesame Oil: Pure toasted variety adds essential nutty notes. Check for rich amber color
- Fresh Elements: Firm garlic cloves and crisp green onions provide aromatic foundation
- Panko: Japanese-style breadcrumbs create lighter, more tender results
Preparation Method
- Initial Prep:
- Combine panko with milk in a large bowl. Let stand 5 minutes until fully absorbed for proper binding.
- Seasoning Blend:
- Mix soy sauce, sesame oil, garlic, ginger and brown sugar until sugar dissolves completely.
- Meat Mixture:
- Incorporate beef with soaked breadcrumbs and seasonings. Mix gently until just combined.
- Shaping:
- Use a 1.5 oz scoop and roll gently into uniform balls. Place on lined baking sheet.
- Pan Setup:
- Heat heavy skillet over medium-high until properly hot. Add neutral oil to coat.
- Initial Sear:
- Cook meatballs in batches with ample spacing. Sear 2 minutes until golden.
- Even Cooking:
- Rotate meatballs carefully to brown all sides, about 8 minutes total.
- Glazing:
- Add sauce and swirl to coat as it reduces, approximately 2 minutes.
- Finishing:
- Top with sesame seeds and green onions before serving hot.
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Serving Suggestions
Serve alongside quick-pickled vegetables like cucumber, daikon or kimchi for contrast. Provide cocktail picks and small plates for easy serving.
Storage Guide
- Refrigerator Storage:
- Store cooled meatballs in sealed containers with parchment between layers. Keep sauce separate.
- Freezing:
- Freeze uncooked meatballs on lined sheets until solid. Transfer to freezer bags, removing air.
- Reheating:
- Thaw overnight in refrigerator. Heat at 350°F to 165°F internal temperature. Brush with sesame oil before serving.
These Korean BBQ meatballs showcase the perfect harmony of traditional and modern flavors. With careful preparation and attention to detail, they deliver a memorable culinary experience.
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Frequently Asked Questions
- → Is it possible to prep these in advance?
- Totally! Cook the meatballs and prepare the dip separately, then simply reheat the meatballs when serving.
- → Which type of meat works best?
- While the recipe suggests beef, you can use whichever ground meat you prefer, like pork, turkey, or chicken.
- → Are these super spicy?
- The spice is mainly in the dip. Feel free to tweak the heat by adding more or less sriracha.
- → Can I bake the meatballs instead?
- For sure! Pop them in the oven at 400°F for 20 minutes, flipping once halfway through.
- → What sides pair well with this dish?
- They’re delicious over noodles or rice. Or have them with stir-fried vegetables for a complete meal!