Tiaras & Tantrums

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Korean Barbecue Meatballs

tiarastantrums

Looking for a new delicious meatball recipe? Try these sweet and a tiny bit spicy Korean BBQ Meatballs. The sweet and savory Korean BBQ Meatballs are perfect as an appetizer or served over a bed of rice for a tasty dinner.

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These Korean BBQ Meatballs are inspired by the traditional Korean barbecue. They bring the savory and sweet flavors of caramelized meat and you won’t even need to break out the grill - well, only if you don't want to! As the meatballs bake, the soy sauce marries the garlic and ginger to create a glaze.

I have made these Korean BBQ Meatballs with ground beef and with ground chicken. They are delicious with either meat. My daughters and I actually prefer them with ground chicken and my husband and son prefer them with ground beef.

Ritz Crackers make a perfect binding agent for these meatballs, but bread crumbs of any kind or your favorite cracker could be used in place of the Rtiz. I like Ritz crackers because they have a bit of sweetness to them and they are super soft, easy to crumble, and bind really well.

Korean Barbecue Meatballs

INGREDIENTS

  • 2 pounds ground beef or ground chicken

  • 1/2 cup finely chopped scallions (optional)

  • 5 tbsp soy sauce (use low sodium)

  • 1 tsp sesame seed oil

  • 5 tbsp minced garlic

  • 1 tbsp freshly minced ginger

  • 1 teaspoon freshly ground black pepper

  • 1 cup finely crushed Ritz crackers (24 crackers)

  • a few hot pepper flakes to your taste

PREPARATION

  1. Preheat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix. Do not overmix.

  2. Shape the meat into 24 small ball shaped round meatballs. Arrange on a greased rimmed baking sheet.

  3. Bake until golden and cooked through, about 15 minutes. Serve warm.

GLAZE

  • 1/3 cup apricot preserves

  • 2 tablespoons chili paste

  • 1 1/2 tablespoons rice vinegar

  • 1 tablespoon soy sauce

  • a few hot pepper flakes to your taste (or more than a few)☺

In a small saucepot, combine all the glaze ingredients. Cook over medium heat for 5 minutes or until the mixture is slightly thickened. Serve over the meatballs or as a dip.

These Korean Barbecue Meatballs can be made ahead and left to marinate in the fridge for 3 hours or overnight. The Korean BBQ Meatballs also pair really well with sauteed veggies. I usually serve with pea pods and sweet potato zoodles.

ENJOY!