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In the realm of culinary delights, few dishes can evoke the same excitement as a plate of spicy Korean BBQ meatballs. This recipe is not just a meal; it's a sensory experience that brings together a vibrant blend of flavors and textures, making it a standout dish for any occasion. The appeal lies in the complex interplay of sweet, savory, and spicy elements, all housed within tender meatballs that are perfect for sharing. Whether served as an appetizer at a gathering, a main dish for dinner, or even a snack, these meatballs promise to deliver satisfaction with every bite.

Spicy Korean BBQ Meatballs

Indulge in the vibrant flavors of Spicy Korean BBQ Meatballs with this easy and delicious recipe. Perfect for any occasion, these mouthwatering meatballs blend sweet, savory, and spicy elements for a sensory delight. Featuring fresh ingredients like scallions, garlic, and ginger, each meatball is a nourishing treat. Whether grilled, baked, or sautéed, this dish guarantees satisfaction. Elevate your meals and impress your guests with this comforting, homemade dish!
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Ingredients
  

For the Meatballs:

1 pound ground beef (or a mix of beef and pork)

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon soy sauce

1 tablespoon gochujang (Korean chili paste)

1 tablespoon sesame oil

1 egg

Salt and pepper to taste

For the Glaze:

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons gochujang

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

For Garnish:

Extra chopped green onions

Sesame seeds

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, gochujang, sesame oil, egg, and salt and pepper. Mix until just combined—be careful not to overwork the mixture, as this can make the meatballs tough.

      Form Meatballs: Use a tablespoon or a small ice cream scoop to form the mixture into meatballs, about 1-inch in diameter. Place them evenly on the prepared baking sheet.

        Bake the Meatballs: Bake the meatballs for 15-20 minutes, or until they are nicely browned and cooked through with an internal temperature of 160°F (70°C).

          Make the Glaze: While the meatballs are baking, whisk together the soy sauce, honey, gochujang, rice vinegar, and sesame oil in a small saucepan over medium heat. Bring it to a simmer, then add the cornstarch slurry. Continue to cook for another 2-3 minutes, stirring frequently, until the glaze thickens.

            Coat the Meatballs: Once the meatballs are done baking, remove them from the oven and place them in a large bowl. Pour the glaze over the meatballs and gently toss to coat them evenly.

              Serve: Transfer the glazed meatballs to a serving platter. Garnish them with extra chopped green onions and a sprinkle of sesame seeds. Serve hot with steamed rice or as an appetizer with toothpicks!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4-6 servings