Description
These Korean Bulgogi Meatballs are a delightful twist on traditional meatballs, featuring a savory and slightly spicy flavor profile. Made with a blend of ground beef and Asian-inspired seasonings, these meatballs are perfect for a flavorful main course.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef, 80/20 blend
- 1/3 cup panko breadcrumbs
- 1 egg
Seasonings:
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the ground beef, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, brown sugar, sesame oil, rice vinegar, black pepper, and gochujang. Mix until just combined.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs and place them on the baking sheet.
- Bake: Bake for 15 to 18 minutes until fully cooked and browned.
- Garnish: Optionally, garnish with toasted sesame seeds and extra green onions before serving.
Notes
- For a spicier kick, increase the gochujang to 2 tablespoons.
- These meatballs pair well with steamed rice or lettuce wraps.
- You can freeze cooked meatballs for up to 3 months.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
