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Enjoy the amazing mix of Korean BBQ tastes in these plump, well-seasoned meatballs. Every mouthful offers a clever combo of sweet meets savory, with a hint of spice, all topped off with a creamy spicy mayo dip. The meatballs get that awesome golden outside while staying soft and juicy inside, making them a wow-worthy but easy dish for any get-together.
Lots of kitchen trials showed that getting the right cooking temps and using good stuff are must-haves for meatballs that feel just right in your mouth.
Must-Have Items
- Ground Beef: Go for 80/20 beef to get enough fat for juiciness. Pick meat that's bright red with good fat streaks
- Korean Soy Sauce: Real yangjo ganjang brings true flavor depth without too much saltiness
- Sesame Oil: Get the toasted kind for those nutty flavors. Look for deep amber liquid
- Fresh Stuff: Solid garlic bulbs and snappy green onions create the taste foundation
- Panko: These Japanese breadcrumbs help make everything softer and fluffier
Cooking Steps
- First Steps:
- Put panko with milk in a big bowl. Wait 5 minutes till it's all soaked up for good binding.
- Flavor Mix:
- Stir soy sauce, sesame oil, garlic, ginger and brown sugar till sugar's completely gone.
- Mixing Meat:
- Add beef to the wet breadcrumbs and seasonings. Mix lightly just till combined.
- Making Balls:
- Use a 1.5 oz scoop and roll softly into same-size balls. Set on lined baking tray.
- Getting Ready:
- Warm heavy pan over medium-high till good and hot. Add plain oil to cover bottom.
- First Cook:
- Cook meatballs in batches with space between. Brown 2 minutes till golden.
- All-Around Cooking:
- Turn meatballs carefully to brown everywhere, about 8 minutes total.
- Adding Sauce:
- Pour sauce in and swirl to cover as it thickens, around 2 minutes.
- Last Touches:
- Sprinkle with sesame seeds and green onions before serving warm.
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Ways to Serve
Put next to quick-pickled veggies like cucumber, daikon or kimchi for nice contrast. Give folks toothpicks and small dishes for easy eating.
Keeping It Fresh
- In the Fridge:
- Keep cooled meatballs in tight containers with baking paper between layers. Keep sauce by itself.
- In the Freezer:
- Freeze raw meatballs on lined trays till hard. Move to freezer bags, pushing out all air.
- Warming Up:
- Defrost overnight in fridge. Heat at 350°F till inside hits 165°F. Brush with sesame oil before eating.
These Korean BBQ meatballs bring together old and new flavors just right. When you take your time and pay attention to the little things, they'll give you a meal worth remembering.
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Frequently Asked Questions
- → Can I get these prepped ahead of time?
- Absolutely! Just cook the meatballs and whip up the dip separately, then heat up the meatballs before serving.
- → What’s the best ground meat to use?
- Beef is a solid choice, but feel free to go with turkey, chicken, pork, or any ground meat that you like best.
- → Are they very spicy?
- Most of the kick comes from the dip. Adjust the spice to your liking by adding more or less sriracha.
- → Can I bake them instead of frying?
- Yep! Bake them at 400°F for about 20 minutes, flipping them halfway for even cooking.
- → What should I serve these with?
- They’re awesome paired with rice, noodles, or even stir-fried veggies for a well-rounded meal!