Enjoy the fusion of Korean and American flavors with these bulgogi meatballs. Made with tender ground beef, seasoned with traditional Korean marinade, and glazed with a savory sauce, these meatballs are packed with deliciousness. Perfect as an appetizer or main course, these meatballs are sure to be a hit at your next gathering. Serve them with a side of steamed rice and enjoy!
Ingredients
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
- 1/4 cup chopped fresh cilantro
- For the glaze:
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon minced garlic
Directions
- In a large bowl, combine ground beef, panko breadcrumbs, onion, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, green onions, sesame seeds, and cilantro. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- Preheat the oven to 400°F (200°C).
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic for the glaze. Heat over medium heat until the sugar has dissolved and the sauce is slightly thickened.
- Brush the meatballs with the glaze, reserving some for drizzling later.
- Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and lightly browned.
- Remove from the oven and brush with more glaze. Serve hot, drizzled with extra glaze on top.
- Enjoy these delicious bulgogi meatballs with steamed rice and a side of your favorite vegetables.
